CN105341903A - Edible polypeptide and fat composition and self-assembling method thereof - Google Patents
Edible polypeptide and fat composition and self-assembling method thereof Download PDFInfo
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- CN105341903A CN105341903A CN201510615971.1A CN201510615971A CN105341903A CN 105341903 A CN105341903 A CN 105341903A CN 201510615971 A CN201510615971 A CN 201510615971A CN 105341903 A CN105341903 A CN 105341903A
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 115
- 239000000203 mixture Substances 0.000 title claims abstract description 91
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 77
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 77
- 238000000034 method Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000002245 particle Substances 0.000 claims abstract description 23
- 239000008346 aqueous phase Substances 0.000 claims description 44
- 239000004519 grease Substances 0.000 claims description 44
- 239000003921 oil Substances 0.000 claims description 43
- 235000019198 oils Nutrition 0.000 claims description 43
- 239000012071 phase Substances 0.000 claims description 43
- 238000003756 stirring Methods 0.000 claims description 30
- 239000003795 chemical substances by application Substances 0.000 claims description 25
- 238000001338 self-assembly Methods 0.000 claims description 24
- 239000000839 emulsion Substances 0.000 claims description 23
- 238000005507 spraying Methods 0.000 claims description 23
- 239000003381 stabilizer Substances 0.000 claims description 21
- 238000002360 preparation method Methods 0.000 claims description 19
- 239000003963 antioxidant agent Substances 0.000 claims description 15
- 230000003078 antioxidant effect Effects 0.000 claims description 15
- 235000019498 Walnut oil Nutrition 0.000 claims description 13
- 239000008170 walnut oil Substances 0.000 claims description 13
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 239000000944 linseed oil Substances 0.000 claims description 7
- 235000021388 linseed oil Nutrition 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 6
- 230000036541 health Effects 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 4
- 235000011803 sesame oil Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 2
- 244000105624 Arachis hypogaea Species 0.000 claims description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 2
- 235000018262 Arachis monticola Nutrition 0.000 claims description 2
- 244000045195 Cicer arietinum Species 0.000 claims description 2
- 235000010523 Cicer arietinum Nutrition 0.000 claims description 2
- 235000009496 Juglans regia Nutrition 0.000 claims description 2
- 241000237502 Ostreidae Species 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000019774 Rice Bran oil Nutrition 0.000 claims description 2
- 239000010495 camellia oil Substances 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 235000020636 oyster Nutrition 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000008165 rice bran oil Substances 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 235000020234 walnut Nutrition 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 210000000170 cell membrane Anatomy 0.000 abstract description 4
- 238000001514 detection method Methods 0.000 abstract description 4
- 239000004576 sand Substances 0.000 abstract description 4
- 235000013376 functional food Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 description 15
- 235000006708 antioxidants Nutrition 0.000 description 14
- 229920002774 Maltodextrin Polymers 0.000 description 11
- 239000005913 Maltodextrin Substances 0.000 description 11
- 229940035034 maltodextrin Drugs 0.000 description 11
- 239000000047 product Substances 0.000 description 11
- 241000209140 Triticum Species 0.000 description 10
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 9
- 229940083466 soybean lecithin Drugs 0.000 description 9
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 8
- 210000000936 intestine Anatomy 0.000 description 8
- 238000010521 absorption reaction Methods 0.000 description 7
- 210000002784 stomach Anatomy 0.000 description 7
- 150000002632 lipids Chemical class 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 239000000843 powder Substances 0.000 description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 4
- 229930003427 Vitamin E Natural products 0.000 description 4
- 230000029087 digestion Effects 0.000 description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000787 lecithin Substances 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 235000019165 vitamin E Nutrition 0.000 description 4
- 229940046009 vitamin E Drugs 0.000 description 4
- 239000011709 vitamin E Substances 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000012466 permeate Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
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- 230000001079 digestive effect Effects 0.000 description 2
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- 230000001737 promoting effect Effects 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- VZQHRKZCAZCACO-PYJNHQTQSA-N (2s)-2-[[(2s)-2-[2-[[(2s)-2-[[(2s)-2-amino-5-(diaminomethylideneamino)pentanoyl]amino]propanoyl]amino]prop-2-enoylamino]-3-methylbutanoyl]amino]propanoic acid Chemical group OC(=O)[C@H](C)NC(=O)[C@H](C(C)C)NC(=O)C(=C)NC(=O)[C@H](C)NC(=O)[C@@H](N)CCCNC(N)=N VZQHRKZCAZCACO-PYJNHQTQSA-N 0.000 description 1
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 239000004255 Butylated hydroxyanisole Substances 0.000 description 1
- OBMZMSLWNNWEJA-XNCRXQDQSA-N C1=CC=2C(C[C@@H]3NC(=O)[C@@H](NC(=O)[C@H](NC(=O)N(CC#CCN(CCCC[C@H](NC(=O)[C@@H](CC4=CC=CC=C4)NC3=O)C(=O)N)CC=C)NC(=O)[C@@H](N)C)CC3=CNC4=C3C=CC=C4)C)=CNC=2C=C1 Chemical group C1=CC=2C(C[C@@H]3NC(=O)[C@@H](NC(=O)[C@H](NC(=O)N(CC#CCN(CCCC[C@H](NC(=O)[C@@H](CC4=CC=CC=C4)NC3=O)C(=O)N)CC=C)NC(=O)[C@@H](N)C)CC3=CNC4=C3C=CC=C4)C)=CNC=2C=C1 OBMZMSLWNNWEJA-XNCRXQDQSA-N 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000758789 Juglans Species 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 208000009793 Milk Hypersensitivity Diseases 0.000 description 1
- 201000010859 Milk allergy Diseases 0.000 description 1
- 240000007930 Oxalis acetosella Species 0.000 description 1
- 235000008098 Oxalis acetosella Nutrition 0.000 description 1
- 235000010240 Paullinia pinnata Nutrition 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 1
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 description 1
- 229940043253 butylated hydroxyanisole Drugs 0.000 description 1
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 1
- 239000007910 chewable tablet Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(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 HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 1
- 235000019281 tert-butylhydroquinone Nutrition 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
Abstract
The invention relates to the field of functional foods, in particular to an edible polypeptide and fat composition and a self-assembling method thereof. The composition provided by the invention comprises polypeptides and fat. Compared with conventional polypeptide products, the composition provided by the invention is nutrient and balanced. The composition provided by the invention is small in particle diameter, the polypeptides and the fat are uniformly dispersed, and the distribution of hydrophilic groups of the polypeptides and the distribution of lipophilic groups of the fat are reasonable. When being brewed, the existing hydrophilic groups enable the composition to be easy to dissolve in water, the lipophilic groups enable the composition to easily pass through cell membranes when being absorbed, and nutrient components are easier to absorb. The composition provided by the invention is stable in nature, easy to brew, smooth in mouth feel, and free from the feeling of sand grains. Through detection, the particle diameter of the composition provided by the invention is 300nm-1000nm, and the particle diameters are small and uniform, so that the composition is easier to absorb.
Description
Technical field
The present invention relates to field of functional food, particularly relate to a kind of edible polypeptide and lipid complex and self-assembling method thereof.
Background technology
Polypeptide, being that a-amino acid links together with peptide bond and the compound formed, is also the intermediate product of polypeptide hydrolyzes.In recent years, the various polypeptide coming from natural plants or animal finds to have extensively significant biologically active after deliberation.Polypeptide is applied to food or health products start from the eighties in 20th century, and the Functional Polypeptides that can be applicable to health food (functional food) at present has tens kinds.
The discovery of a large amount of functional polypeptide, for functional activity peptide peptide provides market prospects in the deep application of healthy food and food additives.As newborn peptide, develop for infant's milk allergy, be mainly used in infant food, and to the use that balanced nutrients food, sports food and bread and cheese are improved.Egg white peptide is widely used in dietary supplement, baby and old age food.Corn peptide, to Fatique after Sports, is improved hepatopathy, preventing drunkenness, intestinal dysfunction is had effect.
At present, common containing in peptide pharmaceutical products or health products on market, some is only containing certain peptide class, and some is then in health products, add one or more peptide classes.Its kind comprises: polypeptide oral liquor, polypeptide albumen powder, polypeptide chewable tablets etc.
But the particle diameter of the polypeptide powder obtained with existing technique is comparatively large, is difficult to be uniformly dispersed in a liquid.Therefore, easily sticking to when taking on tooth and cavum laryngis, producing sand feeling, causing unhappy.The more important thing is because particle diameter is comparatively large, after polypeptide enters stomach, to need under stomach and intestine mechanicalness is wriggled by particle from large to small, thus have impact on the absorption of polypeptide in stomach and intestine and the performance of effect.
Not wieldly reconstitute mode, make us unhappy sand feeling, be difficult to the assimilation effect that improves, this is current polypeptide powder series products problem demanding prompt solution.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is to provide a kind of edible polypeptide and lipid complex and self-assembling method thereof, composition provided by the invention by polypeptide and grease composite, not only make the nutrition of product more balanced and the particle diameter of products obtained therefrom less, reconstitute easily, good mouthfeel, stable in properties.
Composition provided by the invention comprises polypeptide and grease.
The various polypeptide coming from natural plants or animal finds to have extensively significant biologically active after deliberation.Comprise polyunsaturated fatty acid, phosphatide and structured lipid in grease, have health care to human body.Polypeptide has certain hydrophilic and hydrophobic grouping, utilizes the emulsibility of itself, under the prerequisite of not adding extra chemical emulsifier, polypeptide and grease is fitted together by self-assembling technique, forms stable composition.More can not only meet the needs of nutrition, and products therefrom more stable being easy to stores.
In an embodiment of the present invention, the mass ratio of polypeptide and grease is (1 ~ 12): 1.
In certain embodiments, the mass ratio of polypeptide and grease is 6:1.
In certain embodiments, the mass ratio of polypeptide and grease is 1:1.
In certain embodiments, the mass ratio of polypeptide and grease is 10:1.
In certain embodiments, the mass ratio of polypeptide and grease is 5:1.
In an embodiment of the present invention, polypeptide is compositions that in Soybean Peptide, wheat peptide, walnut peptide, peanut peptide, tuna peptide, chick-pea polypeptide, corn peptide, rice peptide or oyster peptide, any one or both are above.
In certain embodiments, polypeptide is wheat peptide, rice peptide and/or Soybean Peptide.
In an embodiment of the present invention, grease is mixtures that in soybean oil, peanut oil, linseed oil, rapeseed oil, tea-seed oil, coconut oil, sesame oil, rice bran oil, olive oil, walnut oil, fiery sesame oil or Seabuckthorm Seed Oil, any one or both are above.
In certain embodiments, grease is walnut oil or linseed oil.
In an embodiment of the present invention, wherein also curing agent is comprised.
In certain embodiments, curing agent is mixtures that in sweet mellow wine, maltodextrin or cyclodextrin, any one or both are above.
In certain embodiments, curing agent is the mixture of maltodextrin and sweet mellow wine.
As preferably, wherein the mass ratio of maltodextrin and sweet mellow wine is 1:1.
In certain embodiments, the mass parts of curing agent is 1 part ~ 3 parts.
In certain embodiments, the mass parts of curing agent is 2 parts.
In an embodiment of the present invention, wherein also emulsion stabilizer is comprised.
In certain embodiments, emulsion stabilizer is soybean lecithin and/or egg yolk lecithin.
In certain embodiments, the mass parts of emulsion stabilizer is 0.1 part ~ 0.5 part.
In certain embodiments, the mass parts of emulsion stabilizer is 0.2 part.
In an embodiment of the present invention, wherein also antioxidant is comprised.
In certain embodiments, antioxidant is mixtures that in butylated hydroxy anisole, dibutyl hydroxy toluene, TBHQ, vitamin E, any one or both are above.
In certain embodiments, antioxidant is vitamin E.
In certain embodiments, the mass parts of antioxidant is 0.001 part ~ 0.005 part.
In an embodiment of the present invention, in composition provided by the invention, the mass parts of each component is polypeptide 1 part ~ 12 parts; Grease 1 part; Emulsion stabilizer 0.1 part ~ 0.5 part.
In an embodiment of the present invention, in composition provided by the invention, the mass parts of each component is polypeptide 1 part ~ 12 parts; Grease 1 part; 0.8 part ~ 6.6 parts, curing agent.
In an embodiment of the present invention, in composition provided by the invention, the mass parts of each component is polypeptide 1 part ~ 12 parts; Grease 1 part; Emulsion stabilizer 0.1 part ~ 0.5 part; 0.8 part ~ 6.6 parts, curing agent.
In certain embodiments, in composition provided by the invention, the mass parts of each component is polypeptide 6 parts; Grease 1 part; Emulsion stabilizer 0.33 part; 0.83 part, curing agent.
In certain embodiments, in composition provided by the invention, the mass parts of each component is polypeptide 1 part; Grease 1 part; Emulsion stabilizer 0.33 part; 1.66 parts, curing agent.
In certain embodiments, in composition provided by the invention, the mass parts of each component is polypeptide 10 parts; Grease 1 part; Emulsion stabilizer 0.33 part; 6.6 parts, curing agent.
In certain embodiments, in composition provided by the invention, the mass parts of each component is polypeptide 5 parts; Grease 1 part; Emulsion stabilizer 0.5 part; 2.5 parts, curing agent.
In an embodiment of the present invention, in composition provided by the invention, the mass parts of each component is polypeptide 1 part ~ 12 parts; Grease 1 part; Emulsion stabilizer 0.1 part ~ 0.5 part; 0.8 part ~ 6.6 parts, curing agent; Antioxidant 0.001 part ~ 0.005 part.
In certain embodiments, in composition provided by the invention, the mass parts of each component is polypeptide 5 parts; Grease 1 part; Emulsion stabilizer 0.2 part; 2 parts, curing agent; Antioxidant 0.002 part.
In certain embodiments, in composition provided by the invention, the mass parts of each component is: Soybean Peptide 6 parts; Walnut oil 1 part; Soybean lecithin 0.33 part; 0.83 part, sweet mellow wine.
In certain embodiments, in composition provided by the invention, the mass parts of each component is Soybean Peptide 1 part; Walnut oil 1 part; Soybean lecithin 0.33 part; 0.83 part, sweet mellow wine; Maltodextrin 0.83 part.
In certain embodiments, in composition provided by the invention, the mass parts of each component is wheat peptide 10 parts; Walnut oil 1 part; Soybean lecithin 0.33 part; 3.33 parts, sweet mellow wine; Maltodextrin 3.33 parts.
In certain embodiments, in composition provided by the invention, the mass parts of each component is wheat peptide 5 parts; Linseed oil 1 part; Soybean lecithin 0.5 part; 2.5 parts, sweet mellow wine.
In certain embodiments, in composition provided by the invention, the mass parts of each component is wheat peptide 5 parts; Walnut oil 1 part; 0.2 part, lecithin; 1 part, sweet mellow wine; Maltodextrin 1 part; Vitamin E 0.002 part.
In certain embodiments, in composition provided by the invention, the mass parts of each component is wheat peptide 6 parts; Rice peptide 4 parts; Walnut oil 1 part; Linseed oil 1 part; 1 part, lecithin; 2 parts, sweet mellow wine; Maltodextrin 2 parts; Vitamin E 0.006 part.
Detection shows, the particle diameter of composition provided by the invention is 300nm ~ 1000nm (see Fig. 1), and compared with existing polypeptide powder series products (particle diameter is usually at 70 μm ~ 100 μm), particle diameter is less and even.The optimization of particle diameter, shortens and is wriggled particle process from large to small by stomach and intestine mechanicalness, in other words, shorten the process of the physical digestion of stomach and intestine, accelerates digestion process.Further, rationally uniform particle diameter, makes it fully to contact with various digestive ferment, is degraded to the absorption stage that less material enters next step rapidly.Further, faster, more composition can be made it and enter pleated structure on deeper intestines wall, provide the absorption and fluorescent place that area is more wide, be conducive to promoting absorption efficiency.Further, in composition provided by the invention, polypeptide and grease dispersed, rationally, when reconstituting, the existence of hydrophilic radical makes it soluble in water for the hydrophilic radical of polypeptide and the lipophilic group distribution of grease, lipophilic group makes it the easier permeate through cell membranes when absorbing, and nutritional labeling is more easily absorbed.
Composition provided by the invention is preparing the application in health products or food.
The preparation method of composition provided by the invention, comprises the following steps: polypeptide mixes obtained aqueous phase with water; Take grease as oil phase; By aqueous phase and oil phase, spraying dry after self assembly obtains composition.
In an embodiment of the present invention, in aqueous phase, the mass fraction of polypeptide is 5% ~ 30%.
In certain embodiments, in aqueous phase, the mass fraction of polypeptide is 10% ~ 30%.
Adding of curing agent can promote carrying out of spray art, and after composition is solidified, form is more regular, promotes dissolving and the resolvent quality of polypeptide further.
In certain embodiments, in aqueous phase, add curing agent, then the preparation method of composition is: polypeptide, curing agent mix obtained aqueous phase with water; Take grease as oil phase; By aqueous phase and oil phase, spraying dry after self assembly obtains composition.
In certain embodiments, add curing agent at spray drying step, then the preparation method of composition is: polypeptide mixes obtained aqueous phase with water; Take grease as oil phase; By aqueous phase and oil phase after self assembly, add curing agent, then spraying dry obtains composition.
Emulsion stabilizer can strengthen the stability of composition provided by the invention.
In certain embodiments, in oil phase, add emulsion stabilizer, then the preparation method of composition is: polypeptide mixes obtained aqueous phase with water; Grease and self assembly stabilizing agent are mixed into oil phase; By aqueous phase and oil phase, spraying dry after self assembly obtains composition.
Antioxidant can improve the antioxygenic property of composition further.
In certain embodiments, in oil phase, add antioxidant, then the preparation method of composition is: polypeptide mixes obtained aqueous phase with water; Grease and antioxidant are mixed into oil phase; By aqueous phase and oil phase, spraying dry after self assembly obtains composition.
In certain embodiments, the preparation method of composition is: polypeptide, curing agent mix obtained aqueous phase with water; Grease and emulsion stabilizer are mixed into oil phase; By aqueous phase and oil phase, spraying dry after self assembly obtains composition.
In certain embodiments, the preparation method of composition is: polypeptide mixes obtained aqueous phase with water; Grease and emulsion stabilizer are mixed into oil phase; By aqueous phase and oil phase after self assembly, add curing agent, then spraying dry obtains composition.
In certain embodiments, the preparation method of composition is: polypeptide, curing agent mix obtained aqueous phase with water; Grease and antioxidant are mixed into oil phase; By aqueous phase and oil phase, spraying dry after self assembly obtains composition.
In certain embodiments, the preparation method of composition is: polypeptide mixes obtained aqueous phase with water; Grease and antioxidant are mixed into oil phase; By aqueous phase and oil phase after self assembly, add curing agent, then spraying dry obtains composition.
In certain embodiments, the preparation method of composition is: polypeptide mixes obtained aqueous phase with water; Grease, antioxidant and emulsion stabilizer are mixed into oil phase; By aqueous phase and oil phase, spraying dry after self assembly obtains composition.
In certain embodiments, the preparation method of composition is: polypeptide, curing agent mix obtained aqueous phase with water; Grease, antioxidant and emulsion stabilizer are mixed into oil phase; By aqueous phase and oil phase, spraying dry after self assembly obtains composition.
In certain embodiments, the preparation method of composition is: polypeptide mixes obtained aqueous phase with water; Grease, antioxidant and emulsion stabilizer are mixed into oil phase; By aqueous phase and oil phase after self assembly, add curing agent, then spraying dry obtains composition.
In embodiment provided by the invention, the temperature of aqueous phase is 20 DEG C ~ 80 DEG C; The temperature of oil phase is 50 DEG C ~ 90 DEG C.
In certain embodiments, the temperature of aqueous phase is 50 DEG C ~ 80 DEG C; The temperature of oil phase is 50 DEG C ~ 70 DEG C.
The method of self assembly provided by the invention is: stirring, high shear, high-pressure homogeneous or colloidal grinding.
In certain embodiments, the mode of self assembly is after stirring, through high shear, homogeneous.
As preferably, the time of stirring is 10min; The time of high shear is 1min; The pressure of homogeneous is 200bar; The number of times of homogeneous is 2 times.
As preferably, the time of stirring is 5min; The time of high shear is 5min; The pressure of homogeneous is 200bar; The number of times of homogeneous is 2 times.
In certain embodiments, the mode of self assembly is after stirring, high shear.
As preferably, the time of stirring is 10min; The time of high shear is 2min.
In certain embodiments, spray-dired temperature of charge is 80 DEG C ~ 90 DEG C; Inlet temperature 110 DEG C ~ 120 DEG C, outlet temperature 70 DEG C ~ 80 DEG C, exhausting rate 85% ~ 90%.
In certain embodiments, spray-dired temperature of charge is 100 DEG C ~ 120 DEG C; Inlet temperature 140 DEG C ~ 150 DEG C, outlet temperature 80 DEG C ~ 90 DEG C, exhausting rate 85% ~ 90%.
In certain embodiments, spray-dired temperature of charge is 50 DEG C ~ 60 DEG C; Inlet temperature 70 DEG C ~ 80 DEG C, outlet temperature 50 DEG C ~ 60 DEG C, exhausting rate 85% ~ 90%.
Composition provided by the invention comprises polypeptide and grease.Compared with existing polypeptide products, composition nutrition provided by the invention is more balanced.Composition particle diameter provided by the invention is less, polypeptide and grease dispersed, the hydrophilic radical of polypeptide and the lipophilic group distribution of grease are rationally, when reconstituting, the existence of hydrophilic radical makes it soluble in water, lipophilic group makes it the easier permeate through cell membranes when absorbing, and nutritional labeling is more easily absorbed.Further, composition stable in properties provided by the invention, reconstitute easily, mouthfeel is satiny without sand feeling.After testing, the particle diameter of composition provided by the invention is 300 ~ 1000nm, and particle diameter is little and even, more easily absorbs.
Accompanying drawing explanation
Fig. 1 shows that electric Microscopic observation embodiment 6 obtains composition, (1400 ×);
Fig. 2 shows that embodiment 5 obtains the domain size distribution of composition.
Detailed description of the invention
The invention provides a kind of edible polypeptide and lipid complex and self-assembling method thereof, those skilled in the art can use for reference present disclosure, suitable improving technique parameter realization.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.Method of the present invention and application are described by preferred embodiment, related personnel obviously can change methods and applications herein or suitably changes and combination not departing from content of the present invention, spirit and scope, realizes and applies the technology of the present invention.
The instrument that the present invention adopts is all common commercially available product, all can buy in market.
Polypeptide of the present invention and grease can be buied also to can be in market and prepare voluntarily, and the present invention does not limit this, and it is implemented all within protection scope of the present invention.
Below in conjunction with embodiment, set forth the present invention further:
Embodiment 1
Preparation method: take Soybean Peptide and be added to the water, 50 DEG C of stirring and dissolving are as aqueous phase.Separately taking soybean lecithin is dissolved in walnut oil, and 60 DEG C of heating, stirring and dissolving is as oil phase.Oil phase slowly adds in aqueous phase, stirs 10min.Carry out self assembly 2 times by high shear 1min, homogenizer 200bar homogeneous again, in emulsion, add sweet mellow wine carry out spraying dry, during spraying dry, controlling temperature of charge is 80 DEG C-90 DEG C, setting inlet temperature 110 DEG C-120 DEG C, outlet temperature 70 DEG C-80 DEG C, exhausting rate 85%-90%.
Embodiment 2
Preparation method: take Soybean Peptide and add water, 30 DEG C of stirring and dissolving are as aqueous phase.Separately taking soybean lecithin is dissolved in walnut oil, and 70 DEG C of heating, stirring and dissolving is as oil phase.Oil phase slowly adds in aqueous phase, stirs 10min.Again by high shear 1min, homogenizer 200bar homogeneous carries out self assembly 2 times, sweet mellow wine, maltodextrin is added in emulsion, carry out spraying dry, during spraying dry, controlling temperature of charge is 100 DEG C-120 DEG C (setting inlet temperature 140 DEG C-150 DEG C, outlet temperature 80 DEG C-90 DEG C, exhausting rate 85%-90%).
Embodiment 3
Preparation method: take wheat peptide, maltodextrin, sweet mellow wine, be added to the water, stirring and dissolving is as aqueous phase.Separately taking soybean lecithin is dissolved in walnut oil, and heating, stirring and dissolving is as oil phase.Oil phase slowly adds in aqueous phase, stirs 10min.Carry out self assembly by high shear 2min again, carry out spraying dry, during spraying dry, controlling temperature of charge is 50 DEG C-60 DEG C (setting inlet temperature 70 DEG C-80 DEG C, outlet temperatures 50 DEG C-60 DEG C).
Embodiment 4
Preparation method: take wheat peptide and add water, 90 DEG C of stirring and dissolving are as aqueous phase.Separately taking soybean lecithin is dissolved in linseed oil, and 70 DEG C of heating, stirring and dissolving is as oil phase.Oil phase slowly adds in aqueous phase, stirs 5min.Again by high shear 5min, homogenizer 200bar homogeneous carries out self assembly 2 times, sweet mellow wine is added in emulsion, adjustment pH is 6.0-9.0, carry out spraying dry, during spraying dry, controlling temperature of charge is 50 DEG C-60 DEG C (setting inlet temperature 70 DEG C-80 DEG C, outlet temperatures 50 DEG C-60 DEG C).
Embodiment 5
Aqueous phase: add 302kg water in material-compound tank, adds thermal agitation and drops into wheat peptide, sweet mellow wine, maltodextrin wherein, stirs 30min and makes it to dissolve.
Oil phase: under 65 DEG C of stirring in water bath conditions, pour lecithin and VitE in walnut oil stirring and dissolving.
Self assembly: adding oil phase under 65 DEG C of stirring in water bath conditions in aqueous phase, continues stirring 10 minutes; Carry out 2 times in material-compound tank in Sample introduction colloid mill to shear.High-pressure homogeneous, 60 DEG C (non-temperature control), 200bar ~ 500bar (10-100npa), homogeneous 1 time;
Spraying dry: setting inlet temperature 150 DEG C, outlet temperature 92 DEG C; Actual inlet temperature 170 DEG C, outlet temperature 63 DEG C: (LPG-150 Highspeedcentrifugingandsprayingdrier)
Embodiment 6
Aqueous phase: add 302kg water in material-compound tank, adds thermal agitation and drops into wheat peptide and rice peptide wherein, sweet mellow wine, maltodextrin, stirs 30min and makes it to dissolve.
Oil phase: under 65 DEG C of stirring in water bath conditions, pour lecithin and VitE in linseed and walnut oil stirring and dissolving.
Self assembly: adding oil phase under 65 DEG C of stirring in water bath conditions in aqueous phase, continues stirring 10 minutes; Carry out 2 times in material-compound tank in Sample introduction colloid mill to shear.High-pressure homogeneous, 60 DEG C (non-temperature control), 200-500bar (10-100npa), homogeneous 1 time;
Spraying dry: setting inlet temperature 150 DEG C, outlet temperature 92 DEG C; Actual inlet temperature 170 DEG C, outlet temperature 63 DEG C: (LPG-150 Highspeedcentrifugingandsprayingdrier).
Embodiment 7
Utilize the obtained composition of electron-microscope scanning embodiment 1 ~ 6 and measure particle diameter, wherein the detection of composition being obtained as shown in Figure 1 to embodiment 6.The domain size distribution testing result of composition is obtained as shown in Figure 2 to embodiment 5.Other embodiments obtain the domain size distribution of composition and aspect graph 1 ~ 2 similar.Picture shows, and the rounded graininess of this sample microstructure, has good surface.
Each embodiment sampling 20g adds 200ml hot water and carries out stirring and dissolving, measures its particle diameter, observes its dispersiveness.Result is as table 1:
Table 1 sample detection result
Result shows, polypeptide provided by the invention and lipid complex, compares and existing polypeptide powder particle diameter (usually at 50 ~ 100 μm), less and even, 300 ~ 1000nm (see accompanying drawing 1).The optimization of particle diameter, shortens and is wriggled particle process from large to small by stomach and intestine mechanicalness, in other words, shorten the process of the physical digestion of stomach and intestine, accelerates digestion process.Further, rationally uniform particle diameter, makes it fully to contact with various digestive ferment, is degraded to the absorption stage that less material enters next step rapidly.Further, faster, more compound can be made it and enter pleated structure on deeper intestines wall, provide the absorption and fluorescent place that area is more wide, be conducive to promoting absorption efficiency.
And, inventor finds, compound provided by the invention, polypeptide and grease dispersed, the lipophilic group distribution of the hydrophilic radical of polypeptide and grease rationally, when reconstituting, the existence of hydrophilic radical makes it soluble in water, lipophilic group makes it the easier permeate through cell membranes when absorbing, and nutritional labeling decentralization in body is higher, is more easily absorbed.
Below be only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a composition, is characterized in that, comprises polypeptide and grease.
2. composition according to claim 1, is characterized in that, the mass ratio of described polypeptide and grease is (1 ~ 12): 1.
3. composition according to claim 1, is characterized in that, described polypeptide is compositions that in Soybean Peptide, wheat peptide, walnut peptide, peanut peptide, tuna peptide, chick-pea polypeptide, corn peptide, rice peptide or oyster peptide, any one or both are above.
4. composition according to claim 1, it is characterized in that, described grease is compositions that in soybean oil, peanut oil, linseed oil, rapeseed oil, tea-seed oil, coconut oil, sesame oil, rice bran oil, olive oil, walnut oil, fiery sesame oil or Seabuckthorm Seed Oil, any one or both are above.
5. the composition according to any one of Claims 1 to 4, is characterized in that, wherein also to comprise in curing agent, emulsion stabilizer or antioxidant any one or both above compositions.
6. the composition according to any one of Claims 1 to 5, is characterized in that, its particle diameter is 300nm ~ 1000nm.
7. the composition described in any one of claim 1 ~ 6 is preparing the application in health products or food.
8. the preparation method of the composition described in any one of claim 1 ~ 6, is characterized in that, comprises the following steps: polypeptide mixes obtained aqueous phase with water; Take grease as oil phase; By described aqueous phase and described oil phase, spraying dry after self assembly obtains composition.
9. preparation method according to claim 8, is characterized in that, the method for described self assembly is: stirring, high shear, high-pressure homogeneous or colloidal grinding.
10. preparation method according to claim 8, is characterized in that, the temperature of described aqueous phase is 20 DEG C ~ 80 DEG C; The temperature of described oil phase is 50 DEG C ~ 90 DEG C.
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