CN110463939A - A kind of oligopeptide apple products - Google Patents
A kind of oligopeptide apple products Download PDFInfo
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- CN110463939A CN110463939A CN201910806412.7A CN201910806412A CN110463939A CN 110463939 A CN110463939 A CN 110463939A CN 201910806412 A CN201910806412 A CN 201910806412A CN 110463939 A CN110463939 A CN 110463939A
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- apple
- oligopeptide
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- 108010038807 Oligopeptides Proteins 0.000 title claims abstract description 69
- 102000015636 Oligopeptides Human genes 0.000 title claims abstract description 69
- 235000021452 apple slice Nutrition 0.000 claims abstract description 36
- 150000001875 compounds Chemical class 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 5
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 5
- 238000007654 immersion Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 9
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- 235000010987 pectin Nutrition 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 108090000604 Hydrolases Proteins 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 240000007154 Coffea arabica Species 0.000 claims description 4
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- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 235000016213 coffee Nutrition 0.000 claims description 4
- 235000013353 coffee beverage Nutrition 0.000 claims description 4
- 108010029182 Pectin lyase Proteins 0.000 claims description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 3
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- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 108020004410 pectinesterase Proteins 0.000 claims description 2
- 108010070456 protopectinase Proteins 0.000 claims description 2
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- 108010016626 Dipeptides Proteins 0.000 description 1
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- CQOVPNPJLQNMDC-ZETCQYMHSA-N carnosine Chemical compound [NH3+]CCC(=O)N[C@H](C([O-])=O)CC1=CNC=N1 CQOVPNPJLQNMDC-ZETCQYMHSA-N 0.000 description 1
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- 229960003180 glutathione Drugs 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
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- 150000002894 organic compounds Chemical group 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
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- 235000009566 rice Nutrition 0.000 description 1
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- 210000004885 white matter Anatomy 0.000 description 1
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Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of oligopeptide apple products, it is characterized in that the content of oligopeptide is 1~30 weight % in oligopeptide apple, oligopeptide apple products are prepared by following steps: (1) being pre-processed: peeled and cored after apple is cleaned, sarcocarp section, the thickness control of slice is in 0.5~2.5cm；(2) it digests: the apple slice handled in step (1) being placed in the pectinase solution that concentration is 0.05%~5%, 20 DEG C~60 DEG C conditions impregnate 0.5-5h, and after removing pectinase solution, apple slice is cleaned；(3) oligopeptide is compound: the apple slice that will be handled well in step (2), is placed in the oligopeptide solution that concentration is 1%~50% and carries out immersion 0.5-5h, takes out the apple slice after impregnating；(4) be lyophilized: by step (3), treated, and apple slice is freeze-dried, and water content controls within 12%.Oligopeptide apple products in the present invention are suitable for malnutrition, digest bad and food protein allergy crowd, have vitamin, minerals and other effects, while also avoiding food protein allergy symptom.
Description
Technical field
The invention belongs to food processing fields, and specifically the present invention relates to one kind passes through biotechnology system by carrier of apple
Standby compound oligopeptide apple products.
Background technique
Peptide is organic compound made of amino acid is connected with peptide bond, is the important component of group adult somatic cells and tissue,
The oligopeptides such as dipeptides, tripeptides or oligopeptides and polypeptide etc. can be divided into according to amino acid quantity.Small-molecular peptides are also referred to as " bioactivity
Peptide ".Biologically active peptide has the characteristics that easy to digest, absorptivity is fast and utilization rate is high in human body, and mechanism of absorption is based primarily upon
Peptide operating carrier realizes that the mode of transmembrane transport is realized, it is considered to be the important supplement of protein tradition metabolic patterns.Oligopeptide
As foodsafety height, especially for malnutrition or bad crowd is digested and assimilated, oligopeptide or egg in formula food
White matter hydrolysate is increasingly becoming the important source material of nutritional supplementation.
Oligopeptide has multiple biological activities, it has now been found that bioactive species include: inoxidizability, it is natural anti-
Oxidation activity peptide includes glutathione, carnosine and methylcarnosine etc., and many oligopeptides, which have, to be removed free radical, removing toxic substances, promotes irony
Absorb and maintain the integrality isoreactivity of erythrocyte membrane；Aided blood pressure-lowering activity, what the C-terminal amino acid of many oligopeptides contained
Aromatic amino acid (such as tryptophan, phenylalanine, proline or tyrosine) has stronger hypertension inhibitory effect；Auxiliary drop
Blood glucose activity, part oligopeptide can obviously improve diabetic's insulin sensitivity and insulin secretion function and can shorten sugar
The blood glucose adjustment period for urinating patient, reduce the incidence of Nocturnal hypoglycemia；Strengthen immunity activity, many oligopeptides can pass through intestines
Road is absorbed by organisms in the form of complete peptide fragment, into the circulatory system in conjunction with target site, can not only promote releasing for cell factor
Put, improve immunity, and the immunological rejection of body will not be caused, have relative molecular mass it is low, it is active it is strong, dosage is few
Unique advantage；Anti-tumor activity, oligopeptide have the characteristics that penetrate activity of tumor cells, can by improve immune response,
Inhibit the functions such as Tumor angiogenesis antitumor to achieve the effect that；Other activity of oligopeptide further include protection stomach lining,
Anti-ulcer effect, norcholesterol, anti-aging, promotes wound healing, enhancing bone strength and pre- preventing bone rarefaction, prevention at antiallergy
Arthritis promotes corneal epithelial wound reparation and promotion corneal epithelial cell growth etc..
Oligopeptide in nutrition and health care field of food using very extensive, including solid beverage, liquid beverage, health care food
Product, special diet and special medicine purposes formula food etc., main dosage form include oral solution, solid beverage, chewable tablets,
Pressed candy and nutrient diet etc..In recent years, nutrition and health care food development tends to precisely and conveniently, precisely be embodied in target person
Group precisely, dose-effect relationship precisely and raw material and docking for target group it is accurate, be conveniently embodied in it is easy to carry, convenient to take and suction
Debit is just.Traditional oligomeric peptide product in terms of target group's docking, carry and in terms of there are certain limitations.Apple
Fruit is common fruit, containing about 80% moisture, 13% carbohydrate and multivitamin, minerals and acid etc., with
Apple can solve the problems such as product orientation is accurate and easy to use as the product that carrier prepares compound oligopeptide.Application No. is
The patented invention of CN 105192612A discloses a kind of suitable for the freeze-drying fruit and vegetable food of bradymassesis crowd and its preparation side
Chinese yam, tomato, apple etc. are carried out mashing processing by method, the patent application, then compound corn peptide or rice peptide etc. are freezed
It is dry, but the fruits and vegetables that the patent application uses need to carry out mashing processing.It is other that be related to peptide patent application relevant to apple more
For the joint product of product and peptide after fruit juice and its fermentation.The purpose of the present invention is to provide a kind of using apple as the oligomeric of carrier
Peptide joint product and its preparation process.
Summary of the invention
Oligomeric peptide product it is accurate and in terms of there are aiming at the problem that, the present invention is intended to provide a kind of oligopeptide apple
Fruit product.The present invention is achieved in the following ways, a kind of oligopeptide apple products, it is characterised in that low in oligopeptide apple
The content of poly- peptide is 1~30 weight %, preferably 2-30 weight %, more preferably 10-30%, and the oligopeptide apple products are logical
Cross following steps preparation:
(1) pre-process: peeled and cored after apple is cleaned, sarcocarp section, the thickness control of slice is in 0.5~2.5cm；
(2) it digests: the apple slice handled in step (1) being placed in the pectinase solution that concentration is 0.05%~5%,
20 DEG C~60 DEG C conditions impregnate 0.5-5h, and after removing pectinase solution, apple slice is cleaned；
(3) oligopeptide is compound: the apple slice that will be handled well in step (2), is placed in the oligopeptide that concentration is 1%~50%
Immersion 0.5-5h is carried out in solution, takes out the apple slice after impregnating；
(4) be lyophilized: by step (3), treated, and apple slice is freeze-dried, and water content controls within 12%.
Preferably, during the step (2) enzymolysis processing, the pectase that uses be pectin hydrolase, pectinesterase,
The compound of pectin lyase, protopectinase or these enzymes.
Preferably, in the step (3) oligopeptide recombination process, the oligopeptide average molecular weight that uses can be
Within the scope of 300Da~1000Da.
Preferably, in the step (3) oligopeptide recombination process, grape, indigo plant can be added in the oligopeptide solution that uses
The extract of the certain kind of berries, coffee.
Preferably, in the step (3) oligopeptide recombination process, be added extract concentration control 1 (w/v) %~
10 (w/v) %.
Oligopeptide apple products preparation method in the present invention has the compound content of simple process, at low cost and oligopeptide high
And the controllable advantage of oligomeric peptide content in finished product apple slice.The oligopeptide apple products prepared are suitable for malnutrition,
Bad and food protein allergy crowd is digested, has extra-nutrition, vitamin, minerals and other effects, while also avoiding food
Protein allergies symptom.
Specific embodiment
The present invention is specifically described below by specific embodiment, it is worth mentioning that, embodiment is only to this
A kind of oligopeptide apple products of invention for example, the whole of the invention patent can not be represented, can not be interpreted as pair
The limitation of the scope of the present invention, under the conditions of not departing from the concept thereof of essence of the invention, can also make several adjustment or
It improves, belongs to protection scope of the present invention.
Embodiment 1
This takes red fuji apple, and average molecular weight is the collagen oligopeptide of 400Da.
(1) it pre-processes: peeled and cored after red fuji apple is cleaned, after the apple of peeling is disposed vertically in the horizontal direction
Slice, slice thickness are 0.9cm~1.1cm, are cleaned in supersonic cleaning machine using clear water.
(2) it digests: the apple slice handled in step (1) is placed in containing 0.1% pectin hydrolase and 1.5% protopectin
In the solution of enzyme, 35 DEG C of conditions impregnate 1.5h, are cleaned apple slice using clear water after enzyme solutions are removed.
(3) oligopeptide is compound: the apple slice handled well in step (2) is placed in the addition coffee extract that concentration is 5%
In the collagen oligopeptide aqueous solution of object (5%), 5h is impregnated, the apple slice after impregnating is taken out and is dried with nitrogen；
(4) be lyophilized: step (3) treated apple slice be subjected to precooling, be placed in freeze drier carry out it is cold
Be lyophilized it is dry, until apple flakes water content be lower than 8%, take out freeze-drying after apple flakes, encapsulation.
The apple flakes of acquisition are the coffee taste apple flakes rich in collagen oligopeptide, Kjeldahl nitrogen determination result table
Collagen oligopeptide content is 10% in bright apple flakes.
Embodiment 2
This takes starring apple, and average molecular weight is the soybean oligopeptide of 600Da.
(1) pre-process: peeled and cored after starring apple is cleaned is cut after being disposed vertically the apple of peeling in vertical direction
Piece, slice thickness are 1.4cm~1.6cm, are placed in ultrasonic vibrator after apple flakes are placed in clear water, are cleaned by ultrasonic 45min.
(2) it digests: the apple slice handled in step (1) is placed in pectin hydrolase and pectin lyase containing 0.5%
In enzyme solutions, 45 DEG C of conditions impregnate 3h, are cleaned up apple slice using clear water after enzyme solutions are removed.
(3) oligopeptide is compound: it is molten that the apple slice handled well in step (2) is placed in the soybean oligopeptide that concentration is 50%
Into 0.5h is impregnated in liquid, takes out the apple slice after impregnating and be dried with nitrogen；
(4) be lyophilized: step (3) treated apple slice be subjected to precooling, be placed in freeze drier carry out it is cold
Be lyophilized it is dry, until apple flakes water content be lower than 8%, take out freeze-drying after apple flakes, encapsulation.
The apple flakes of acquisition are the apple flakes rich in soybean oligopeptide, and Kjeldahl nitrogen determination is the result shows that big in apple flakes
The oligomeric peptide content of beans is 20%.
Embodiment 3
This takes Gold Delicious apple, and average molecular weight is the collagen oligopeptide of 800Da.
(1) pre-process: peeled and cored after Gold Delicious apple is cleaned is cut after being disposed vertically the apple of peeling in vertical direction
Piece, slice thickness are 2.2cm~2.4cm, are cleaned in supersonic cleaning machine using clear water.
(2) it digests: the apple slice handled in step (1) being placed in the solution containing 5% pectin hydrolase, 60 DEG C of items
Part impregnates 0.5h, is cleaned apple slice using clear water after enzyme solutions are cleared up.
(3) oligopeptide is compound: the apple slice handled well in step (2) being placed in the addition blueberry that concentration is 20% and is extracted
In the collagen oligopeptide aqueous solution of object (1%), 3h is impregnated, the apple slice after impregnating is taken out and is dried with nitrogen；
(4) be lyophilized: step (3) treated apple slice be subjected to precooling, be placed in freeze drier carry out it is cold
Be lyophilized it is dry, until apple flakes water content be lower than 10%, take out freeze-drying after apple flakes, encapsulation.
The apple flakes of acquisition are the blueberry taste apple flakes rich in collagen oligopeptide, Kjeldahl nitrogen determination result table
Collagen oligopeptide content is 2% in bright apple flakes.
Embodiment 4
This takes starring apple, and average molecular weight is the soybean oligopeptide of 1000Da.
(1) pre-process: peeled and cored after starring apple is cleaned is cut after being disposed vertically the apple of peeling in vertical direction
Piece, slice thickness are 0.5cm~0.7cm, are placed in ultrasonic vibrator after apple flakes are placed in clear water, are cleaned by ultrasonic 60min.
(2) it digests: the apple slice handled in step (1) is placed in pectin hydrolase and 3.5% pectin ester containing 1%
In enzyme solutions, 25 DEG C of conditions impregnate 5h, are cleaned up apple slice using clear water after enzyme solutions are removed.
(3) oligopeptide is compound: the apple slice handled well in step (2) being placed in the addition grape that concentration is 35% and is extracted
Into 1.5h is impregnated in the soy oligosaccharides peptide solution of object (10%), takes out the apple slice after impregnating and be dried with nitrogen；
(4) be lyophilized: step (3) treated apple slice be subjected to precooling, be placed in freeze drier carry out it is cold
Be lyophilized it is dry, until apple flakes water content be lower than 8%, take out freeze-drying after apple flakes, encapsulation.
The apple flakes of acquisition are the grape taste apple flakes rich in soybean oligopeptide, and Kjeldahl nitrogen determination is the result shows that apple
Soy oligosaccharides peptide content is 30% in chankings.
Claims (5)
1. a kind of oligopeptide apple products, it is characterised in that the content of oligopeptide is 1~30 weight % in oligopeptide apple, preferably
For 2-30 weight %, more preferably 10-30%, the oligopeptide apple products are prepared by following steps:
(1) pre-process: peeled and cored after apple is cleaned, sarcocarp section, the thickness control of slice is in 0.5~2.5cm；
(2) digest: it is molten that the apple slice handled in step (1) is placed in the pectase that concentration is 0.05 weight of weight %~5 %
In liquid, 0.5-5h is impregnated under the conditions of 20 DEG C~60 DEG C, and after removing pectinase solution, apple slice is cleaned；
(3) oligopeptide is compound: the apple slice handled well in step (2) is placed in the oligopeptide solution that concentration is 1%~50%
In carry out immersion 0.5-5h, take out the apple slice after impregnating；
(4) be lyophilized: by step (3), treated, and apple slice is freeze-dried, and water content control is within 12% after freeze-drying.
2. a kind of oligopeptide apple products according to claim 1, it is characterised in that described step (2) the enzymolysis processing mistake
Cheng Zhong, the pectase used are the compound of pectin hydrolase, pectinesterase, pectin lyase, protopectinase or these enzymes.
3. a kind of oligopeptide apple products according to claim 1, it is characterised in that described step (3) oligopeptide is compound
In the process, the oligopeptide average molecular weight used can be within the scope of 300Da~1000Da.
4. a kind of oligopeptide apple products according to claim 1, it is characterised in that described step (3) oligopeptide is compound
In the process, the extract of grape, blueberry or coffee is added in the oligopeptide solution used.
5. a kind of oligopeptide apple products according to claim 4, it is characterised in that the concentration of the extract is controlled 1
(w/v) %~10 (w/v) %.
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Application publication date: 20191119 |