CN108576371A - A kind of microcapsule embedded double protein peptide and preparation method thereof - Google Patents
A kind of microcapsule embedded double protein peptide and preparation method thereof Download PDFInfo
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- CN108576371A CN108576371A CN201810294012.8A CN201810294012A CN108576371A CN 108576371 A CN108576371 A CN 108576371A CN 201810294012 A CN201810294012 A CN 201810294012A CN 108576371 A CN108576371 A CN 108576371A
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- sea cucumber
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- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 56
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 44
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 44
- 239000003094 microcapsule Substances 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241000251511 Holothuroidea Species 0.000 claims abstract description 77
- 239000000463 material Substances 0.000 claims abstract description 40
- 241000206607 Porphyra umbilicalis Species 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 28
- 238000005516 engineering process Methods 0.000 claims abstract description 27
- 229920000856 Amylose Polymers 0.000 claims abstract description 24
- 239000004365 Protease Substances 0.000 claims abstract description 24
- 238000001694 spray drying Methods 0.000 claims abstract description 21
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 19
- 239000000047 product Substances 0.000 claims abstract description 19
- 229920001184 polypeptide Polymers 0.000 claims abstract description 17
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 15
- 108091005804 Peptidases Proteins 0.000 claims abstract description 14
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 14
- 238000004108 freeze drying Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 58
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 claims description 44
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 claims description 44
- 235000010582 Pisum sativum Nutrition 0.000 claims description 38
- 241000219843 Pisum Species 0.000 claims description 36
- 102000004190 Enzymes Human genes 0.000 claims description 28
- 108090000790 Enzymes Proteins 0.000 claims description 28
- 238000002156 mixing Methods 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000011162 core material Substances 0.000 claims description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 238000000926 separation method Methods 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000008367 deionised water Substances 0.000 claims description 15
- 229910021641 deionized water Inorganic materials 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 229920001282 polysaccharide Polymers 0.000 claims description 14
- 239000005017 polysaccharide Substances 0.000 claims description 14
- 241001474374 Blennius Species 0.000 claims description 13
- 230000001804 emulsifying effect Effects 0.000 claims description 13
- 235000019419 proteases Nutrition 0.000 claims description 13
- 150000004676 glycans Chemical class 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 11
- 108010004032 Bromelains Proteins 0.000 claims description 10
- 235000019835 bromelain Nutrition 0.000 claims description 10
- 230000009849 deactivation Effects 0.000 claims description 10
- 210000000936 intestine Anatomy 0.000 claims description 10
- 238000001556 precipitation Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 108010010803 Gelatin Proteins 0.000 claims description 9
- 235000010489 acacia gum Nutrition 0.000 claims description 9
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 9
- 229920000159 gelatin Polymers 0.000 claims description 9
- 239000008273 gelatin Substances 0.000 claims description 9
- 235000019322 gelatine Nutrition 0.000 claims description 9
- 235000011852 gelatine desserts Nutrition 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 241000965254 Apostichopus japonicus Species 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 239000002781 deodorant agent Substances 0.000 claims description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 5
- 235000019441 ethanol Nutrition 0.000 claims description 5
- 210000002429 large intestine Anatomy 0.000 claims description 5
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- 108090000145 Bacillolysin Proteins 0.000 claims description 2
- 240000004713 Pisum sativum Species 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- 230000002708 enhancing effect Effects 0.000 abstract description 8
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- 210000001015 abdomen Anatomy 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- 210000000436 anus Anatomy 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 3
- 239000002775 capsule Substances 0.000 description 3
- -1 deionized water Polysaccharide Chemical class 0.000 description 3
- 235000013376 functional food Nutrition 0.000 description 3
- 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 2
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- 239000007789 gas Substances 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
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- 235000016709 nutrition Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- 235000005072 Vigna sesquipedalis Nutrition 0.000 description 1
- 244000090207 Vigna sesquipedalis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000004727 humoral immunity Effects 0.000 description 1
- 235000021278 navy bean Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
Classifications
-
- 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
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of 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
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch 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
- 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
- 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 belongs to agricultural and sideline product intensive processing and its technical field of byproduct comprehensive utilization, it is related to a kind of microcapsule embedded double protein peptide and preparation method thereof.Using new fresh sea cucumber and the protein isolate of pea as raw material, polypeptide powder is obtained by protease Controlled-enzymatic Hydrolysis and vacuum and low temperature spray drying technology, there is enhancing immunity of organism force effect；Using laver amylose made from freeze-drying as major auxiliary burden, improve the dissolubility of material, also the microcapsule embedded double protein peptide that stability is more preferable and shelf life is longer is obtained using microcapsules technology, it has the characteristics that body-care obvious effect, convenient, storage practice is simple, long shelf-life, wide market.
Description
Technical field
The invention belongs to agricultural and sideline product intensive processing and its technical fields of byproduct comprehensive utilization, are related to a kind of microcapsules
Double protein peptide of embedding and preparation method thereof.
Background technology
Sea cucumber nutrient material abundance is exactly the rare food of China's fitness since ancient times and prevents the good medicine of disease.
Continuous exploration recently as domestic and international experts and scholars to sea cucumber, kind, classification, physiology, cultivation, bioactive substance
The researchs such as separation and identification and biological medical action deepen continuously, and research finds that sea cucumber contains polypeptide, sea cucumber polysaccharide, sea cucumber
Saponin(e etc. has the active nutriment of important biomolecule.Wherein, sea cucumber peptide is successively proved to delaying human body caducity, drop blood
Pressure, antitumor, prevention cardiovascular and cerebrovascular disease, raising immunity, beauty and other effects.
Pea seed 15.5-39.7% containing protein, fat about 2% are also rich in micro-element B1, micro-element B2 and niacin.
The pea egg in China is extensive from resource, cheap, is hydrolyzed to pea protein and can be obtained pea polypeptide, pH value 7-8.It grinds
Study carefully 8 kinds of amino acid for showing cannot to be synthesized containing human body itself in pea peptide, and their ratio is close to FAO/WHO's
Recommendation pattern.
Laver amylose is one of main component of seaweed, is a kind of natural line style of the Partial sulphation extracted from seaweed
Polysaccharide has the work(such as various active, including anti-oxidant, radioresistance, anticancer, delaying human body caducity, blood pressure lowering, enhancing humoral immunity
Effect.
Microcapsules technology protects core material from unfavorable using filmogen as wall material by embedding solid, liquid or gas
Such environmental effects are improved the stability and shelf life of product with this, extend the application range of core material, and controlled core material and release
It puts, is widely used in food, chemical industry, medicine, biotechnology field.After the extraction of double protein peptide, is contacted with air and oxygen easily occurs
Changing influences the conversion process of bioactivity, seriously affects activity persistency.The microcapsule embedded technology for studying double protein peptide, is expected to
Improve the activity persistency of double protein peptide.
Vacuum and low temperature spray drying technology is the technology that with high content of technology, wide application, difficulty are big in technical field of drying,
Entire vacuum and low temperature spray-drying process is completed under low temperature and vacuum, can almost keep the original color, smell, taste and shape of food completely
And nutritional ingredient.Currently, become polypeptide or small-molecular peptides about application enzymolysis biotechnology degradation macro-molecular protein, it is more
Peptide can not only provide the nutriment needed for growth in humans's development, and have good physical and chemical index and functional characteristic simultaneously.Through
The functional experiment to polypeptide is crossed, researcher has found that polypeptide has better dissolubility, water-retaining property, oil absorption, blistering than protein
Property, emulsibility, gelation etc., and the influence with regard to several factors to polypeptide functional characteristic is proved, and is carried for the application of polypeptide
Theoretical foundation is supplied.The good effect of polypeptide and excellent functional characteristic so that polypeptide can be widely applied to food and guarantor
In strong product, still, the prior art has the disadvantage that, such as the most color of the Gly-His-Lys produced relatively depth and fishy smell weight, dissolubility
It is bad；The Gly-His-Lys produced pass through high-temperature process, destroy the active ingredient of peptide, the functional loss of peptide is big, single-activity at
Point it is functional with being often weaker than mixture.
In conclusion oyster peptide, pea peptide and laver amylose have many physiological functions, auxiliary enhancing is embodied a concentrated reflection of
Memory, delaying human body caducity and anti-oxidant etc..In the fast-developing social environment that people lives in for a long time, body is realized
Existing discomfort, the case where being also easy to produce failure of memory, therefore the functional food for researching and developing a auxiliary enhancing memory are that have very much must
It wants
The technical advantage of the present invention is mainly reflected in following three aspects：
First, a kind of microcapsule embedded double protein peptide of offer and preparation method thereof is provided, health care food is can be widely applied to
Product, army's functional food exploitation etc..
Second, the raw material innovation applied for a patent, can by protease using new fresh sea cucumber and pea separation protein powder as raw material
Control enzyme solution obtains polypeptide powder, has the function of preferably assisting enhancing memory, more by seaweed made from freeze-drying
Sugar is that major auxiliary burden improves the dissolubility of material using covalent bond chemical bonds to surface of material.
Third, the patented technology method diversification of application are with microcapsules technology, vacuum and low temperature spray drying, compound egg
White enzyme Controlled-enzymatic Hydrolysis, freeze-drying etc. are core technology.
Its technical advantage protrusion is embodied in：
（1）Microcapsules technology protects core material from unfavorable ring using filmogen as wall material by embedding solid, liquid or gas
Border factor influences, and the stability and shelf life of product are improved with this.
（2）Compound protease Controlled-enzymatic Hydrolysis technology is improved the degree of hydrolysis of albumen powder, is divided using multiple protein enzyme
Son measures smaller Gly-His-Lys, it is easier to be absorbed by the body.
（3）Vacuum and low temperature is spray-dried and freeze-drying can avoid active ingredient structure change and life caused by fuel factor
Reason activity reduces, moreover it is possible to keep natural food color and nutritional ingredient.
It is reported with technology in conclusion making a general survey of domestic and international correlative study, is original with new fresh sea cucumber and pea separation protein powder
Material, is not yet found by water-soluble polysaccharide to increase the research of peptide solubility.Moreover, also having no microcapsules technology, vacuum
Low temperature spray drying, compound protease Controlled-enzymatic Hydrolysis and the combined research of Freeze Drying Technique.Therefore, this patent provides
A kind of microcapsule embedded double protein peptide and preparation method thereof, using new fresh sea cucumber and pea separation protein as raw material, passes through albumen
Enzyme Controlled-enzymatic Hydrolysis and vacuum and low temperature spray drying technology obtain polypeptide powder, have enhancing immunity of organisms, are made with being freeze-dried
Laver amylose be major auxiliary burden, improve the dissolubility of material, the stability that product is also obtained using microcapsules technology is more preferable
The longer microcapsule embedded double protein peptide with shelf life.
Invention content
Technical problems to be solved needed for application invention：A kind of microcapsule embedded double protein peptide and its preparation side are disclosed
Method passes through protease Controlled-enzymatic Hydrolysis and vacuum and low temperature spray drying technology using new fresh sea cucumber and pea separation protein as raw material
Polypeptide powder is obtained, having effects that enhances immunity of organisms improves using laver amylose made from freeze-drying as major auxiliary burden
The dissolubility of material also obtains the stability of product more preferably and longer microcapsule embedded pair of shelf life using microcapsules technology
Protein peptides.
Applying for the technical solution of invention is：
A kind of microcapsule embedded double protein peptide and preparation method thereof leads to using new fresh sea cucumber and pea separation protein as raw material
It crosses protease Controlled-enzymatic Hydrolysis and vacuum and low temperature spray drying technology obtains polypeptide powder, be main former with sea cucumber Gly-His-Lys and pea Gly-His-Lys
Material, using laver amylose made from freeze-drying as major auxiliary burden, addition gelatin, Arabic gum and xanthan gum solution are according to quality
Than being uniformly mixed, emulsifying homogeneous, spray drying obtains microcapsule embedded double protein peptide.
（1）The preparation method of the sea cucumber Gly-His-Lys refers to that new fresh sea cucumber is inserted into scissors from sea cucumber anus, along abdomen
Portion splits, and should as possible completely extra large intestines be taken out in a flash by cutting, and enteral residue is squeezed out, with clear water by wall of sea cucumber Stichopus japonicus and sea cucumber intestine
Silt is cleaned.Tool is cleaned before operation, avoided greasy dirt.Then by clean sea cucumber and sea cucumber intestine stainless steel meat grinder or
Beater breaks into paddle liquid repeatedly, then with colloid mill that sea cucumber slurries are further levigate, the sea cucumber milk containing sea cucumber is made, in favor of enzyme
Hydrolysis process carries out, and bacillus subtilis neutral proteinase is added in sea cucumber slurries, and it is 3-6U/mL to make enzyme concentration, is 6- in pH
8.5, it under the conditions of temperature is 40-55 DEG C, hydrolyzes 1.5-4 hours, bromelain is added in second step, after making the first stage enzymatic hydrolysis
Bromelain concentration is 2% in solution, is that 6-8 is digested 1-4 hours, under the conditions of temperature is 40-50 DEG C by material liquid pH tune in pH
To 7-8,100 DEG C are then heated to, is kept for 30 seconds, enzymolysis stops, and is filtered, and removes impurity, obtains enzymolysis liquid；It will obtain
0.5-0.8% yeast powders are added in enzymolysis liquid, keep the temperature 10-35 minutes at 40 DEG C, obtain the enzymolysis liquid of deodorant, then by manufactured enzyme
The spray drying of liquid vacuum and low temperature is solved, sea cucumber Gly-His-Lys are obtained；
（2）The preparation method of the pea Gly-His-Lys is directed to that pea separation protein powder and deionized water are added in blending tank, heating
It is stirred evenly after to 50-60 DEG C, lye is added in blending tank, the pH for adjusting feed liquid is 7-9, and weight ratio is added into solution and is
1:1:1 trypsase, alkali protease and neutral proteinase, it is 3% enzymolysis to make enzyme-to-substrate weight ratio, is kept during enzymolysis
Temperature is 50-60 DEG C, material liquid pH 7-9, by feed liquid tune pH is 7-8 after enzymolysis, then carries out enzyme deactivation to feed liquid at 100 DEG C,
Feed liquid after enzyme deactivation is subjected to high-speed separation, finally obtains pea Gly-His-Lys；
（3）The preparation method of the laver amylose, refer to seaweed is ground into 10-100 mesh laver powder it is last, take 50g to set
In container, with deionized water weight than 1:20-1:40 are uniformly mixed, with citric acid regulating solution pH value to 3-5, in 100-
It extracts 2-5 hours, filters at 120 DEG C, adjust solution ph to 6-7 with lye, centrifugation removes laver residue and obtains extracting solution, will
It is 40-50% that extracting solution, which is concentrated into solid content mass fraction, absolute ethyl alcohol is added into concentrate, after mixing ethyl alcohol
Ultimate density is the 70-80% of volume of mixture score, and 8 hours or more are stood at 4 DEG C, is centrifuged, and removes supernatant, obtains polysaccharide
Precipitation is redissolved polysaccharide precipitation with deionized water, and is freeze-dried to get to target product, is immediately placed in drier and protects
It deposits, products obtained therefrom is laver amylose.
（4）The emulsifying homogeneous process refers to choosing dry sea cucumber Gly-His-Lys, pea Gly-His-Lys, laver amylose as core
Material weighs gelatin, Arabic gum and xanthans and adds water to be completely dissolved respectively, wall material is used as after equal proportion mixing, by wall material and core
Material is 6 according to mass ratio:1-7:1 ratio mixing, carries out emulsifying homogeneous processing
（5）The spray-drying process refers to being spray-dried emulsifying homogeneous treated wall material and core material, obtains microcapsules
The double protein peptide of embedding, wherein the condition being spray-dried：180-200 DEG C of inlet air temperature, 80-90 DEG C of leaving air temp, charging rate
30-50mL per minute.
A kind of microcapsule embedded double protein peptide and preparation method thereof, which is characterized in that choose dry sea cucumber Gly-His-Lys, pea
Beans Gly-His-Lys, laver amylose, by mass percentage, 15-50% sea cucumbers Gly-His-Lys, 15-50% peas Gly-His-Lys, the addition of 30-70% laver amyloses
It as core material, weighs gelatin, Arabic gum and xanthans and adds water to be completely dissolved respectively, wall material is used as after equal proportion mixing, by wall
Material is 6 according to mass ratio with core material:1-7:1 ratio mixing, emulsifying homogeneous, spray drying obtain microcapsule embedded egg-pair
White peptide.
A kind of microcapsule embedded double protein peptide and preparation method thereof is original with new fresh sea cucumber and pea separation protein
Material, polypeptide powder is obtained by protease Controlled-enzymatic Hydrolysis and vacuum and low temperature spray drying technology, has enhancing immunity of organisms, with cold
It is major auxiliary burden that dry laver amylose obtained, which is lyophilized, improves the dissolubility of material, also obtains product using microcapsules technology
The microcapsule embedded double protein peptide that stability is more preferable and shelf life is longer.
The technology of the present invention effect：
（1）Apply for a patent and a kind of microcapsule embedded double protein peptide and preparation method thereof be provided, can be widely applied to health food,
Army's functional food exploitation etc..
（2）The raw material innovation applied for a patent, it is controllable by protease using new fresh sea cucumber and pea separation protein powder as raw material
Enzyme solution obtains polypeptide powder, has the function of preferably assisting enhancing memory, passes through laver amylose made from freeze-drying
For major auxiliary burden the dissolubility of material is improved using covalent bond chemical bonds to surface of material.
（3）The patented technology method diversification of application is with microcapsules technology, vacuum and low temperature spray drying, compound protein
Enzyme Controlled-enzymatic Hydrolysis, freeze-drying etc. are core technology.
Specific implementation mode
Embodiment 1
By new fresh sea cucumber, it is inserted into from sea cucumber anus with scissors, is splitted along abdomen, should as possible completely extra large intestines be taken out in a flash by cutting,
Enteral residue is squeezed out, is cleaned wall of sea cucumber Stichopus japonicus and sea cucumber intestine silt with clear water.Tool is cleaned before operation, avoided oil
It is dirty.Then clean sea cucumber and sea cucumber intestine stainless steel meat grinder or beater are broken into paddle liquid repeatedly, then with colloid mill sea
It is further levigate to join slurries, the sea cucumber milk containing sea cucumber is made, so that enzyme hydrolysis process carries out, withered grass is added in sea cucumber slurries
Bacillus neutral proteinase, it is 3U/mL to make enzyme concentration, is 6 in pH, under the conditions of temperature is 40 DEG C, hydrolyzes 1.5 hours, second step adds
Enter bromelain, it is 2% to make bromelain concentration in the solution after the first stage enzymatic hydrolysis, is 6 in pH, temperature is 50 DEG C of items
It under part, digests 4 hours, material liquid pH is adjusted to 7, be then heated to 100 DEG C, kept for 30 seconds, enzymolysis stops, and is filtered, removes
Decontamination obtains enzymolysis liquid, and 0.5% yeast powder is added by obtaining in enzymolysis liquid, keeps the temperature 20 minutes at 40 DEG C, obtains the enzyme of deodorant
Liquid is solved, then manufactured enzymolysis liquid vacuum and low temperature is spray-dried, sea cucumber Gly-His-Lys is obtained, pea separation protein is added into blending tank
Powder and deionized water stir evenly after being warming up to 50 DEG C, lye are added in blending tank, and the pH for adjusting feed liquid is 9, into solution
It is 1 that weight ratio, which is added,:1:1 trypsase, alkali protease and neutral proteinase, it is 3% enzymolysis to make enzyme-to-substrate weight ratio,
It is 50 DEG C that temperature is kept during enzymolysis, material liquid pH 9, by feed liquid tune pH is 7 after enzymolysis, is then carried out to feed liquid at 100 DEG C
Feed liquid after enzyme deactivation is carried out high-speed separation, finally obtains pea Gly-His-Lys, seaweed is ground into the seaweed powder of 100 mesh by enzyme deactivation
Afterwards, 50g is taken to be placed in container, with deionized water weight than 1:20 are uniformly mixed, with citric acid regulating solution pH value to 3,100
It is extracted 3 hours at DEG C, adjusts solution ph to 6 with lye, centrifugation removes laver residue and obtains extracting solution, extracting solution is concentrated into
Solid content mass fraction is 50%, and absolute ethyl alcohol is added into concentrate, and final ethanol concentration is mixture after mixing
The 80% of volume fraction stands 8 hours or more at 4 DEG C, and centrifugation removes supernatant, obtains polysaccharide precipitation, redissolved with deionized water
Polysaccharide precipitation, and be freeze-dried to get to target product, it is immediately placed in drier and preserves, products obtained therefrom is that seaweed is more
Sugar chooses dry sea cucumber Gly-His-Lys, pea Gly-His-Lys, laver amylose, by mass percentage, 15% sea cucumber Gly-His-Lys, 15% pea Gly-His-Lys,
The addition of 70% laver amylose is used as core material, weighs gelatin, Arabic gum and xanthans and adds water to be completely dissolved respectively, equal proportion mixing
It is used as wall material afterwards, according to mass ratio is 6 by wall material and core material:1 ratio mixing., emulsifying homogeneous, spray drying, obtain micro- glue
The double protein peptide of capsule embedding.The condition being wherein spray-dried：180 DEG C of inlet air temperature, 80 DEG C of leaving air temp, charging rate are per minute
50mL。
Embodiment 2
By new fresh sea cucumber, it is inserted into from sea cucumber anus with scissors, is splitted along abdomen, should as possible completely extra large intestines be taken out in a flash by cutting,
Enteral residue is squeezed out, is cleaned wall of sea cucumber Stichopus japonicus and sea cucumber intestine silt with clear water.Tool is cleaned before operation, avoided oil
It is dirty.Then clean sea cucumber and sea cucumber intestine stainless steel meat grinder or beater are broken into paddle liquid repeatedly, then with colloid mill sea
It is further levigate to join slurries, the sea cucumber milk containing sea cucumber is made, so that enzyme hydrolysis process carries out, withered grass is added in sea cucumber slurries
Bacillus neutral proteinase, it is 6U/mL to make enzyme concentration, is 8.5 in pH, under the conditions of temperature is 55 DEG C, hydrolyzes 4 hours, second step adds
Enter bromelain, it is 2% to make bromelain concentration in the solution after the first stage enzymatic hydrolysis, is 8 in pH, temperature is 40 DEG C of items
It under part, digesting 1 hour, material liquid pH is adjusted to 7.5, be then heated to 100 DEG C, kept for 30 seconds, enzymolysis stops, and is filtered,
Impurity is removed, enzymolysis liquid is obtained, 0.8% yeast powder is added by obtaining in enzymolysis liquid, keeps the temperature 10 minutes at 40 DEG C, obtains deodorant
Enzymolysis liquid, then manufactured enzymolysis liquid vacuum and low temperature is spray-dried, sea cucumber Gly-His-Lys are obtained, pea is added into blending tank and detaches egg
White powder and deionized water stir evenly after being warming up to 60 DEG C, lye are added in blending tank, and the pH for adjusting feed liquid is 7, to solution
Middle addition weight ratio is 1:1:1 trypsase, alkali protease and neutral proteinase, it is 3% enzyme to make enzyme-to-substrate weight ratio
Solution, it is 60 DEG C that temperature is kept during enzymolysis, material liquid pH 7, by feed liquid tune pH is 8 after enzymolysis, then at 100 DEG C to feed liquid into
Feed liquid after enzyme deactivation is carried out high-speed separation, finally obtains pea Gly-His-Lys, seaweed is ground into the seaweed powder of 10 mesh by row enzyme deactivation
Afterwards, 50g is taken to be placed in container, with deionized water weight than 1:40 are uniformly mixed, with citric acid regulating solution pH value to 5,120
It is extracted 2 hours at DEG C, adjusts solution ph to 7 with lye, centrifugation removes laver residue and obtains extracting solution, extracting solution is concentrated into
Solid content mass fraction is 40%, and absolute ethyl alcohol is added into concentrate, and final ethanol concentration is mixture after mixing
The 75% of volume fraction stands 8 hours or more at 4 DEG C, and centrifugation removes supernatant, obtains polysaccharide precipitation, redissolved with deionized water
Polysaccharide precipitation, and be freeze-dried to get to target product, it is immediately placed in drier and preserves, products obtained therefrom is that seaweed is more
Sugar chooses dry sea cucumber Gly-His-Lys, pea Gly-His-Lys, laver amylose, by mass percentage, 35% sea cucumber Gly-His-Lys, 35% pea Gly-His-Lys,
The addition of 30% laver amylose is used as core material, weighs gelatin, Arabic gum and xanthans and adds water to be completely dissolved respectively, equal proportion mixing
It is used as wall material afterwards, according to mass ratio is 6.5 by wall material and core material:1 ratio mixing, emulsifying homogeneous, spray drying obtain micro- glue
The double protein peptide of capsule embedding, wherein the condition being spray-dried：200 DEG C of inlet air temperature, 90 DEG C of leaving air temp, charging rate are per minute
30mL。
Embodiment 3
By new fresh sea cucumber, it is inserted into from sea cucumber anus with scissors, is splitted along abdomen, should as possible completely extra large intestines be taken out in a flash by cutting,
Enteral residue is squeezed out, is cleaned wall of sea cucumber Stichopus japonicus and sea cucumber intestine silt with clear water.Tool is cleaned before operation, avoided oil
It is dirty.Then clean sea cucumber and sea cucumber intestine stainless steel meat grinder or beater are broken into paddle liquid repeatedly, then with colloid mill sea
It is further levigate to join slurries, the sea cucumber milk containing sea cucumber is made, so that enzyme hydrolysis process carries out, withered grass is added in sea cucumber slurries
Bacillus neutral proteinase, it is 5U/mL to make enzyme concentration, is 7 in pH, under the conditions of temperature is 50 DEG C, hydrolyzes 2.5 hours, second step adds
Enter bromelain, it is 2% to make bromelain concentration in the solution after the first stage enzymatic hydrolysis, is 7 in pH, temperature is 45 DEG C of items
It under part, digests 3 hours, material liquid pH is adjusted to 8, be then heated to 100 DEG C, kept for 30 seconds, enzymolysis stops, and is filtered, removes
Decontamination obtains enzymolysis liquid, and 0.6% yeast powder is added by obtaining in enzymolysis liquid, keeps the temperature 35 minutes at 40 DEG C, obtains the enzyme of deodorant
Liquid is solved, then manufactured enzymolysis liquid vacuum and low temperature is spray-dried, sea cucumber Gly-His-Lys is obtained, pea separation protein is added into blending tank
Powder and deionized water stir evenly after being warming up to 55 DEG C, lye are added in blending tank, and the pH for adjusting feed liquid is 8, into solution
It is 1 that weight ratio, which is added,:1:1 trypsase, alkali protease and neutral proteinase, it is 3% enzymolysis to make enzyme-to-substrate weight ratio,
It is 50-60 DEG C that temperature is kept during enzymolysis, material liquid pH 8, by feed liquid tune pH is 7.5 after enzymolysis, then to feed liquid at 100 DEG C
Enzyme deactivation is carried out, the feed liquid after enzyme deactivation is subjected to high-speed separation, finally obtains pea Gly-His-Lys；Seaweed is ground into the laver powder of 50 mesh
It is last, take 50g to be placed in container, with deionized water weight than 1:30 are uniformly mixed, with citric acid regulating solution pH value to 4,
It is extracted 5 hours at 110 DEG C, adjusts solution ph to 6.5 with lye, centrifugation removes laver residue and obtains extracting solution, and extracting solution is dense
It is 45% to be reduced to solid content mass fraction, absolute ethyl alcohol is added into concentrate, final ethanol concentration is mixed after mixing
The 75% of object fraction is closed, 8 hours or more are stood at 4 DEG C, is centrifuged, supernatant is removed, obtains polysaccharide precipitation, use deionized water
Polysaccharide precipitation is redissolved, and is freeze-dried to get to target product, is immediately placed in drier and preserves, products obtained therefrom is purple
Dish polysaccharide chooses dry sea cucumber Gly-His-Lys, pea Gly-His-Lys, laver amylose, by mass percentage, 25% sea cucumber Gly-His-Lys, 25% pea
Gly-His-Lys, the addition of 50% laver amylose are used as core material, weigh gelatin, Arabic gum and xanthans and add water to be completely dissolved respectively, equal proportion
It is used as wall material after mixing, according to mass ratio is 7 by wall material and core material:1 ratio mixing, emulsifying homogeneous, spray drying obtain micro-
The double protein peptide of capsule embedding, wherein the condition being spray-dried：190 DEG C of inlet air temperature, 85 DEG C of leaving air temp, every point of charging rate
Clock 40mL.
Claims (2)
1. a kind of preparation method of microcapsule embedded double protein peptide, it is characterised in that：With new fresh sea cucumber and pea separation protein
For raw material, polypeptide powder is obtained by protease Controlled-enzymatic Hydrolysis and vacuum and low temperature spray drying technology, with sea cucumber Gly-His-Lys and pea peptide
Powder is primary raw material, and using laver amylose made from freeze-drying as major auxiliary burden, addition gelatin, Arabic gum and xanthans are water-soluble
Liquid is uniformly mixed according to mass ratio, emulsifying homogeneous, and spray drying obtains microcapsule embedded double protein peptide；
The preparation method of the sea cucumber Gly-His-Lys refers to splitting new fresh sea cucumber, and should as possible completely extra large intestines be taken out in a flash by cutting,
Enteral residue is squeezed out, is cleaned wall of sea cucumber Stichopus japonicus and sea cucumber intestine silt with clear water；Then clean sea cucumber and sea cucumber intestine is anti-
Strike-on is further levigate sea cucumber slurries at paddle liquid, then with colloid mill, and the sea cucumber milk containing sea cucumber is made, is added in sea cucumber slurries
Bacillus subtilis neutral proteinase, it is 3-6U/mL to make enzyme concentration, is that 6-8.5 hydrolyzes 1.5- under the conditions of temperature is 40-55 DEG C in pH
4 hours, bromelain was added in second step, and it is 2% to make bromelain concentration in the solution after the first stage enzymatic hydrolysis, is in pH
6-8 digests 1-4 hours under the conditions of temperature is 40-50 DEG C, material liquid pH is adjusted to 7-8, is then heated to 100 DEG C, is kept for 30 seconds
Clock, enzymolysis stop, being filtered, and remove impurity, obtain enzymolysis liquid；It will obtain and 0.5-0.8% yeast powders are added in enzymolysis liquid, 40
10-35 minutes are kept the temperature at DEG C, the enzymolysis liquid of deodorant is obtained, then manufactured enzymolysis liquid vacuum and low temperature is spray-dried, obtains sea cucumber
Gly-His-Lys；
The preparation method of the pea Gly-His-Lys refers to mixing pea separation protein powder and deionized water, after being warming up to 50-60 DEG C
It stirs evenly, lye is added, the pH for adjusting feed liquid is 7-9, and it is 1 that weight ratio is added into solution:1:1 trypsase, alkalinity
Protease and neutral proteinase, it is 3% enzymolysis to make enzyme-to-substrate weight ratio, and it is 50-60 DEG C that temperature is kept during enzymolysis, material liquid pH
For 7-9, by feed liquid tune pH it is 7-8 after enzymolysis, enzyme deactivation then is carried out to feed liquid at 100 DEG C, the feed liquid after enzyme deactivation is divided
From finally obtaining pea Gly-His-Lys；
The preparation method of the laver amylose, refer to seaweed is ground into 10-100 mesh laver powder it is last, take 50g to be placed in appearance
In device, with deionized water weight than 1:20-1:40 are uniformly mixed, with citric acid regulating solution pH value to 3-5, at 100-120 DEG C
Lower extraction 2-5 hours, filtering adjust solution ph to 6-7 with lye, and centrifugation removes laver residue and obtains extracting solution, by extracting solution
It is 40-50% to be concentrated into solid content mass fraction, absolute ethyl alcohol is added into concentrate, ethyl alcohol is finally dense after mixing
Degree is the 70-80% of volume of mixture score, and 8 hours or more are stood at 4 DEG C, is centrifuged, and removes supernatant, obtains polysaccharide precipitation, is used
Deionized water redissolves polysaccharide precipitation, and is freeze-dried to get to target product, is immediately placed in drier and preserves, gained
Product is laver amylose；
The emulsifying homogeneous process refers to choosing dry sea cucumber Gly-His-Lys, pea Gly-His-Lys, laver amylose as core material, weighs
Gelatin, Arabic gum and xanthans add water to be completely dissolved respectively, wall material are used as after equal proportion mixing, by wall material and core material according to matter
Amount is than being 6:1-7:1 ratio mixing, carries out emulsifying homogeneous processing；
The spray-drying process refers to being spray-dried emulsifying homogeneous treated wall material and core material, obtains microcapsules packet
The double protein peptide buried, wherein the condition being spray-dried：180-200 DEG C of inlet air temperature, 80-90 DEG C of leaving air temp, charging rate are every
Minute 30-50mL.
2. a kind of microcapsule embedded double protein peptide, which is characterized in that it is more to choose dry sea cucumber Gly-His-Lys, pea Gly-His-Lys, seaweed
Sugar, by mass percentage, 15-50% sea cucumbers Gly-His-Lys, 15-50% peas Gly-His-Lys, the addition of 30-70% laver amyloses are used as core material, weigh
Gelatin, Arabic gum and xanthans add water to be completely dissolved respectively, wall material are used as after equal proportion mixing, by wall material and core material according to matter
Amount is than being 6:1-7:1 ratio mixing, emulsifying homogeneous, spray drying obtain microcapsule embedded double protein peptide.
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| CN116035218A (en) * | 2023-02-03 | 2023-05-02 | 海南华研胶原科技股份有限公司 | Pea oligopeptide health care product and preparation method thereof |
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