CN113575956A - Application of chitosan and chitosan oligosaccharide in inhibiting protein absorption - Google Patents
Application of chitosan and chitosan oligosaccharide in inhibiting protein absorption Download PDFInfo
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- CN113575956A CN113575956A CN202110793080.0A CN202110793080A CN113575956A CN 113575956 A CN113575956 A CN 113575956A CN 202110793080 A CN202110793080 A CN 202110793080A CN 113575956 A CN113575956 A CN 113575956A
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- chitosan
- protein
- chitosan oligosaccharide
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- oligosaccharide
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Images
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- 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
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- 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
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides the use of chitosan, chitosan oligosaccharides in inhibiting protein absorption, for precipitating free amino acids and inhibiting hydrolysis of proteins, and diseases caused by protein intake and protein digestion processes.
Description
Technical Field
The invention relates to the technical field of protein, in particular to application of chitosan and chitosan oligosaccharide in inhibiting protein absorption, a beverage inhibiting protein absorption and a preparation method thereof.
Background
Protein (protein) is an important component for forming all cells and tissues of a human body, and the high-protein diet means that the content of protein in energy provided by diet is 25-35%. However, high protein diets may also increase the risk of renal and hepatic disease, and therefore, patients with nephritis, hepatitis should control protein intake; in addition, newborn infants, allergic and asthmatic patients, and high cholesterol patients should take less protein powder. In particular allergic and asthmatic patients, about 5% of adults and 8% of children are allergic to food, of which about l/3 is caused by cow's milk allergy and the incidence is on the rise. About 2.69% of infants in China are allergic to cow's milk protein. At present, no specific treatment is available for food allergy, and cow milk allergy patients need to strictly avoid eating foods containing cow milk protein. More than 30 proteins in cow milk have potential sensitization, and the main allergens are casein and whey protein. Wherein beta-lactoglobulin comprises about l 0% of total milk protein and 50% of whey protein, and about 82% of milk allergy patients are allergic to beta-lactoglobulin. Therefore, people allergic to beta-lactoglobulin need to take various protein powders on the market carefully.
The polysaccharide is a natural macromolecular compound with monosaccharides connected by glycosidic bonds, is a biomacromolecule with a complex structure and necessary for a human body, is widely distributed in nature, plays an important role, and is a basic substance in the life metabolic process. The non-covalent interactions between polysaccharides and proteins include mainly electrostatic interactions and other weak interactions (hydrophobic, hydrogen bonding, van der waals forces, etc.). Electrostatic interactions are strong interactions, which are macroscopically manifested as intermolecular attractions or repulsions, having a major impact on polysaccharide and protein interactions in solution. Chitosan/chitosan oligosaccharide is the only polysaccharide and oligosaccharide in nature with positive charge cationic basic amino group, both of which are positively charged in neutral solution, while protein is an amphoteric macromolecule. When proteins and polysaccharides are bound to an equal number of opposite charges, a neutral insoluble complex is produced, resulting in phase separation between the complex and the solvent, referred to as associative phase separation.
Disclosure of Invention
The invention provides a beverage for inhibiting protein absorption and a preparation method thereof, which aims to solve the problem that protein absorption of protein allergic patients and protein intakers needs to be controlled.
In order to achieve the above object, the present invention provides use of chitosan or chitosan oligosaccharide for inhibiting protein absorption.
Further, for precipitating the amino acid in a free state.
Further, it can be used for treating diseases caused by protein intake.
Further, the diseases include nephritis, hepatitis, allergy, asthma, and high cholesterol diseases caused by protein intake.
Further, it is used for inhibiting hydrolysis of protein.
Further, it can be used for treating diseases caused by protein digestion.
Further, the diseases include nephritis, hepatitis, allergy, asthma, and hypercholesterolemia caused by protein digestion.
A method for preparing beverage for inhibiting protein absorption comprises adding 1-10% (w/v) chitosan/chitosan oligosaccharide into beverage.
Further, taking fruit juice to adjust the sugar degree to 10-20%, adjusting the pH value to 2.0-3.0, adding yeast according to 5-10% (v/v) of the fruit juice, statically fermenting for 3-7 days at room temperature until the ethanol content reaches 10%, stopping fermentation, inoculating 16% (v/v) acetic acid bacteria, fermenting for 3-5 days at 30-35 ℃, adding 1-10% (w/v) chitosan/chitosan oligosaccharide, stirring and mixing uniformly, fermenting for 3-5 days at 30-35 ℃, stopping fermentation when the acetic acid content does not rise any more, filtering and sterilizing through a microporous filter membrane of 0.22-0.45 mu m to obtain the chitosan/chitosan oligosaccharide fruit vinegar primary pulp; adding 5-10% (v/v) of honey, 5-10% (w/v) of spina date seed and 5-10% (w/v) of medlar, stirring uniformly with slow fire for 0.5-3 hours, filtering to obtain filtrate, naturally cooling, adding sugar, citric acid, salt and vitamin C, uniformly mixing, filtering through two-stage 0.22-0.45 mu m microporous filter membranes, performing pasteurization, and canning.
Further, heating water to 40-60 ℃ for later use, adding 8-10% (w/v) sugar and 0.2-0.4% (w/v) potassium sorbate, stirring to prepare sugar liquid, adjusting the pH to 2.0-3.0, filtering, cooling, adding 1-10% (w/v) chitosan/chitosan oligosaccharide, 4-10% (v/v) honey, 0.1-0.2% fructose-glucose syrup (v/v), 0.01-0.2% (w/v) sodium citrate and 0.1-0.2% (w/v) citric acid, filtering, homogenizing, sterilizing, mixing with carbon dioxide to obtain the carbonated beverage, and canning.
The invention has the beneficial effects that:
the chitosan/chitosan oligosaccharide is the only polysaccharide and oligosaccharide with positive charge cation basic amino in nature, when the chitosan/chitosan oligosaccharide is in simulated intestinal fluid with the pH value higher than pI, the protein is negatively charged, and when the chitosan/chitosan oligosaccharide with opposite charges is mixed together under certain pH, strong attractive electrostatic interaction occurs, a strong electrostatic compound is formed and precipitates are generated, the degradation of the protein by protease is inhibited, and the absorption of the protein is inhibited. Can be used for preventing nephropathy, hepatopathy, and allergy. Due to the special solubility of chitosan/chitosan oligosaccharide, fruit vinegar beverages and carbonated beverages are selected.
When the concentration of chitosan in intestinal juice is 0.5-4 mg/mL, the content of free protein can be reduced by 10.28-87.42%, and digestion and absorption of protein are obviously inhibited. Wherein, when the concentration of the chitosan and the whey protein is 1mg/mL, the content of the protein in a free state (namely being digested and absorbed) can be reduced by 87.42 percent.
In the process of simulating small intestine digestion, when the concentration of the chitosan/chitosan oligosaccharide is 1mg/mL and the concentration of the whey protein is 0.5-8 mg/mL, the electrostatic interaction between the chitosan/chitosan oligosaccharide and the whey protein can inhibit the protein from being degraded by protease, reduce the protein hydrolysis degree and inhibit the absorption of the protein. Wherein, when the concentration of the whey protein is 1mg/mL, the inhibition rate of the chitosan oligosaccharide on the hydrolysis degree thereof can reach 52.31%; when the concentration of the whey protein is 2mg/mL, the inhibition rate of the chitosan oligosaccharide on the hydrolysis degree of the chitosan oligosaccharide can reach 43.44%.
The chitosan/chitosan oligosaccharide of the present invention may be used to alleviate health risks associated with protein intake, such as kidney disease, liver disease and allergies.
The chitosan/chitosan oligosaccharide can be used for preventing the kidney stone risk caused by excessive protein intake and three possible complications: high urea azotemia, metabolic acidosis and osmotic diuresis, and ensures normal renal function.
The chitosan/chitosan oligosaccharide is suitable for patients with hepatitis and liver cirrhosis. Relieve the existing liver function disorder of the patients, promote the production, processing and application of the liver to protein, reduce the liver pressure and relieve the disease condition.
The invention can relieve allergic symptoms caused by eating protein powder, the protein composition proportion in the protein powder sold on the market at present is not suitable for all people, and vomit, diarrhea or allergy can be caused after excessive intake, especially for people allergic to beta-lactoglobulin. The invention reduces the aggregation of dissolved substances of protein in vivo, reduces symptoms such as vomit, allergy and the like, and improves the health and life quality of people with cow milk allergy.
The chitosan/chitosan oligosaccharide has the characteristics of antibacterial property, biocompatibility, no toxicity, degradability and the like, and is beneficial and harmless to human bodies. Therefore, the chitosan/chitosan oligosaccharide can be used for preparing drinks and additional drinks for high-protein diet, can achieve the effect of inhibiting excessive protein intake, and has the effects of losing weight, improving intestinal flora and the like.
Drawings
FIG. 1 is a graph showing the interaction of chitosan and whey protein in varying concentration ratios in a gastric electrolyte solution at pH 1.5;
FIG. 2 is the absorbance at 280nm of the supernatant after interaction of chitosan and whey protein in varying concentration ratios in gastric electrolyte solution at pH 1.5;
FIG. 3 is a graph showing the interaction of chitosan and whey protein at different concentration ratios in an intestinal electrolyte solution having a pH of 6.5;
FIG. 4 is the absorbance at 280nm of the supernatant after interaction of chitosan and whey protein in varying concentration ratios in an intestinal electrolyte solution at pH 6.5;
FIG. 5 is a graph which simulates the effect of chitosan/chitosan oligosaccharide addition to gastric fluid on the change in free amino acid content of the solution after hydrolysis of whey protein;
FIG. 6 is a graph which simulates the effect of adding chitosan/chitosan oligosaccharide to intestinal juice on the change in free amino acid content of the solution after hydrolysis of whey protein;
FIG. 7 is a graph which simulates the effect of the addition of chitosan/chitosan oligosaccharide to gastric fluid on the degree of whey protein hydrolysis;
FIG. 8 is a graph which simulates the effect of adding chitosan/chitosan oligosaccharide to intestinal juice on the degree of whey protein hydrolysis;
FIG. 9 is an infrared spectrum of chitosan, whey protein and chitosan-whey protein complex;
FIG. 10 is an SDS-PAGE electrophoresis chart which simulates the effect of chitosan/chitosan oligosaccharide on the hydrolysis of whey protein (0mg/mL) in digestion;
FIG. 11 is an SDS-PAGE electrophoresis chart which simulates the effect of chitosan/chitosan oligosaccharide on the hydrolysis of whey protein (1mg/mL) in digestion;
FIG. 12 is an SDS-PAGE electrophoresis chart which simulates the effect of chitosan/chitosan oligosaccharide on the hydrolysis of whey protein (2mg/mL) in digestion;
FIG. 13 is an SDS-PAGE electrophoresis which simulates the effect of chitosan/chitosan oligosaccharide on the hydrolysis of whey protein (4mg/mL) during digestion.
Detailed Description
The present invention is further illustrated by the following specific examples.
The examples were carried out under the conventional conditions, unless otherwise specified. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
A beverage for inhibiting protein absorption is prepared by adding 1-10% (w/v) chitosan/chitosan oligosaccharide to inhibit excessive protein intake, and has effects of reducing weight and improving intestinal flora.
1. Adjusting the sugar degree of fruit juice to 10-20%, adjusting the pH value of citric acid to 2.0-3.0, adding activated yeast according to the fruit juice amount of 5-10% (v/v), standing and fermenting at room temperature for 3-7 days, stopping fermentation when the ethanol content reaches 10%, inoculating 16% (v/v) activated acetic acid bacteria, fermenting at 30-35 ℃ for 3-5 days, adding 1-10% (w/v) chitosan/chitosan oligosaccharide, stirring and mixing uniformly, fermenting at 30-35 ℃ for 3-5 days, stopping fermentation when the acetic acid content does not rise any more, and filtering and sterilizing through a 0.22-0.45 mu m microporous filter membrane to obtain the chitosan/chitosan oligosaccharide fruit vinegar primary pulp; adding 5-10% (v/v) of honey, 5-10% (w/v) of spina date seed and 5-10% (w/v) of medlar, stirring uniformly with slow fire for 0.5-3 hours, filtering to obtain filtrate, naturally cooling, adding 60-180 g of sugar, 5-10 g of citric acid, 0.5-1 g of salt and 5-10 g of vitamin C, uniformly mixing, filtering through two-stage 0.22-0.45 mu m microporous filter membranes, pasteurizing the filtrate, and canning.
2. Heating water to 40-60 ℃ for later use, adding 8-10% (w/v) sugar and 0.2-0.4% (w/v) potassium sorbate, stirring to prepare sugar liquid, adjusting the pH to 2.0-3.0 by using citric acid, filtering, cooling, adding 1-10% (w/v) chitosan/chitosan oligosaccharide, 4-10% (v/v) honey, 0.1-0.2% fructose-glucose syrup (v/v), 0.01-0.2% (w/v) sodium citrate and 0.1-0.2% (w/v) sodium citrate, filtering, homogenizing, sterilizing, mixing with purified carbon dioxide to obtain the carbonated beverage, and canning.
Example 1
A preparation method of a beverage for inhibiting protein absorption comprises the following steps:
taking 1L of high-quality fruit juice, adjusting sugar degree to 10% with white granulated sugar, adjusting pH to 2.0 with citric acid, sterilizing, adding activated yeast according to 5% (v/v) of the fruit juice, standing at room temperature for 5 days, stopping fermentation when ethanol content is more than 10%, inoculating 16% (v/v) activated acetic acid bacteria, fermenting at 32 deg.C for 4 days, adding 1% (w/v) chitosan/chitosan oligosaccharide, stirring, mixing, continuing fermentation for 5 days, stopping fermentation when acetic acid content is not increased, filtering the fermentation liquid with 0.22 μm microporous filter membrane to remove bacteria to obtain chitosan/chitosan oligosaccharide fruit vinegar primary pulp, adding 10% (v/v) honey, 10% (w/v) semen Ziziphi Spinosae, and 10% (w/v) fructus Lycii, keeping with slow fire for 2 hr, stirring uniformly, filtering to obtain filtrate, naturally cooling, adding 100 g white sugar, 5g citric acid, 0.5g salt and 5g vitamin C, mixing, filtering with two-stage microporous membrane, pasteurizing, and canning.
Example 2
A preparation method of a beverage for inhibiting protein absorption comprises the following steps:
heating 2L purified water to 50 deg.C for use, adding 8% (w/v) white sugar and 0.3% (w/v) potassium sorbate, stirring to obtain sugar solution, adjusting pH to 2.0 with citric acid, filtering, placing into a blending tank, cooling, adding 10% (w/v) chitosan/chitosan oligosaccharide, 10% (v/v) honey, 0.2% fructose syrup (v/v), 0.2% (w/v) sodium citrate, 0.2% (w/v) citric acid and 0.15% (w/v) other food additives into the blending tank, filtering, homogenizing, sterilizing, mixing with purified carbon dioxide to obtain carbonated beverage, and canning.
Example 3
Interaction phenomena of chitosan and whey protein in different concentration ratios in gastric and intestinal electrolyte solutions and absorbance test of supernatant at 280 nm.
The experiment comprises the following specific steps:
(1) gastric electrolyte solution: taking a 2L beaker, accurately weighing 3.1g of NaCl,1.1g of KCl and 0.15g of CaCl2·2H2O,0.6g NaHCO3Dissolving in 1L deionized water, and adjusting the pH of the solution to 1.5 by using 1M HCl;
(2) intestinal electrolyte solution: taking a 2L beaker, accurately weighing 5.4g of NaCl,0.65g of KCl and 0.33g of CaCl2·2H2O was dissolved in 1L deionized water and 1M NaHCO was used3Adjusting the pH value to 6.5;
And 4, centrifuging the collected solution at 8000rpm for 5min, taking supernatant, transferring 0.8mL of the collected solution to a micro quartz cuvette by using a 1mL pipette, measuring absorbance at 280nm, and analyzing the protein content.
As shown in Table 1 below, chitosan was effective in reducing the amount of protein in the free state (i.e., in a digestible form) at concentrations of 0.5mg/mL, 1mg/mL, 2mg/mL, and 4 mg/mL.
TABLE 1 percentage of decrease in whey protein content (%). of different concentrations of chitosan
As shown in fig. 1, the results show that whey protein isolate, chitosan and a mixed solution thereof are always in a clear and transparent state in the gastric electrolyte solution with the pH of 1.5, no precipitate is generated after centrifugation, and the absorbance value of the supernatant at 280nm is shown in fig. 2, and no significant difference is seen, which indicates that no significant interaction phenomenon is seen between the chitosan and the whey protein in the gastric electrolyte solution with the pH of 1.5; in contrast, in the intestinal electrolyte solution with pH 6.5, whey protein isolate and chitosan were always in a clear and transparent state, and no precipitate was generated after centrifugation, but as shown in fig. 3, the mixed solution of the two produced a significant precipitate, and fig. 4 shows that the absorbance of the supernatant at 280nm after centrifugation was significantly reduced, demonstrating that the two interacted and precipitated in the intestinal electrolyte solution, the whey protein content was significantly reduced, and when the concentrations of both chitosan and whey protein were 1mg/mL, the uv absorbance was reduced by 87.42%, indicating that the protein content in a free state (i.e., capable of being digested and absorbed) was as low as 12.58%.
The embodiment can also comprise pretreatment steps such as solution preparation, ultrapure water preparation and the like.
Example 4
Experiment for simulating influence of adding chitosan/chitosan oligosaccharide in digestion on content of free amino acid in solution and influence on hydrolysis degree of whey protein
The experiment comprises the following specific steps:
(1) simulated gastric fluid (ready for use): a simulated gastric fluid with the pepsin concentration of 2mg/mL (more than or equal to 400U/mg) is prepared by adding a certain mass of pepsin into the gastric electrolyte solution obtained in the step 1 of the example 3, and the pH value is adjusted to 1.5 by using 1mol/L hydrochloric acid solution.
(2) Simulated intestinal fluid (now ready for use): pancreatin (4U) and bile salt were added to the intestinal electrolyte solution obtained in step 1 of example 3 in a predetermined amount to prepare simulated intestinal solutions having bile salt and pancreatin concentrations of 12mg/mL and 2mg/mL, respectively, and the pH was adjusted to 6.5.
(3) Ninhydrin color developing solution: ninhydrin 0.5g, fructose 0.3g, Na 10g2HPO4.10H2O, 6g KH2PO4The volume is constant to 100mL, and the mixture is stored at 4 ℃ in the dark and is used within one week.
And 4, measuring the content of free amino acid and the hydrolysis degree of the whey protein by using a ninhydrin color development method.
As shown in Table 2 below, the chitosan/chitosan oligosaccharide can effectively inhibit the hydrolysis of whey protein at a concentration of 1mg/mL and at a concentration of 1, 2 or 4 mg/mL.
TABLE 2 inhibition of whey protein hydrolysis by chitosan/chitosan oligosaccharide (%)
The results in fig. 5 and fig. 6 show that the content of free amino acid in the supernatant increases with the increase of protein concentration in the simulated gastric and intestinal fluids, but the rising amplitude in the simulated intestinal fluid is larger and chitosan/chitosan oligosaccharide has obvious inhibition effect on the increase of the content of free amino acid in the simulated intestinal fluid shown in fig. 6. As shown in fig. 7, in the gastric electrolyte solution at pH 1.5, the addition of chitosan/chitosan oligosaccharide showed no significant difference in the degree of hydrolysis of whey protein, whereas as shown in fig. 8, in the intestinal electrolyte solution at pH 6.5, chitosan/chitosan oligosaccharide significantly inhibited the hydrolysis of whey protein, and when the ratio of whey protein to chitosan was 2: 1, the inhibition rate reaches 43.44%, and the ratio of whey protein to chitosan oligosaccharide is 1: at 1, the inhibition rate reached 52.31%.
The embodiment may further include pretreatment steps such as solution preparation, preparation of ultrapure water, operation of the ninhydrin color development method, and the like.
Example 5
The infrared spectrum experiment of chitosan, lactalbumin and the compound of the chitosan and the lactalbumin comprises the following specific steps:
And 2, carrying out infrared spectrum test, weighing a certain amount of KBr before the test, placing the KBr in a muffle furnace, and drying for 4 hours at the temperature of 350 ℃. Weighing 2.0mg of lyophilized sample powder (CTS-WPI) and WPI and CTS powderMixing with 100mg of dried KBr, grinding, compacting into transparent round pieces, and performing infrared spectrum analysis by using a Fourier infrared spectrometer. And (3) testing conditions are as follows: at room temperature, wave number range is 4000cm-1-400cm-1。
As shown in FIG. 9, the result showed that the precipitate contained a characteristic absorption peak of chitosan (1080 cm of cyclic ether)-1Left and right) and characteristic absorption peak of whey protein (amide II band 1650 cm)-1Left and right), the precipitation was confirmed as a chitosan-whey protein complex.
Example 6
An SDS-PAGE electrophoresis experiment simulating the effect of chitosan/chitosan oligosaccharide on whey protein hydrolysis in digestion, comprising the following steps:
And 2, performing SDS-PAGE gel electrophoresis experiment.
As shown by the channel 2-7 in the figure 10, no obvious band is seen under the condition that only pepsin, pancreatin, chitosan and chitosan oligosaccharide exist, and the substances do not obviously interfere with the SDS-PAGE experimental result. As shown in the paths 4, 5 and 6 in FIGS. 11, 12 and 13, pepsin in the simulated gastric juice does not affect proteolysis, and the color of the partial strip of the simulated gastric juice is gradually deepened along with the increase of the concentration of whey protein, wherein the content of polypeptide of 15-20kD is higher. In addition, as shown by the lanes 8, 9 and 10 in fig. 11, 12 and 13, pancreatin in simulated intestinal fluid has a significant effect on proteolysis, and thus no significant bands are seen. The results of this experiment are consistent with those in example 4. The effect of chitosan/chitosan oligosaccharide on the hydrolysis of whey protein to polypeptides in simulated intestinal fluid still needs to be verified in subsequent experiments.
The associative phase separation of the present invention results in a two-phase system consisting of a phase rich in polysaccharide-protein complexes and another phase free of complexes. The complex-rich phase may be an aggregate or a precipitate, depending on the strength of the attractive force and the nature of the complex; when the pH value of the solution is lower than pI, the protein is positively charged, and forms a reversible electrostatic compound with a weaker structure with the positively charged chitosan/chitosan oligosaccharide through other weak interactions; when the pH value of the solution is higher than pI, the protein is negatively charged, and when the protein and chitosan/chitosan oligosaccharide with opposite charges are mixed together, mutual attractive electrostatic interaction occurs, and a strong electrostatic complex is formed.
This embodiment may further include pretreatment steps such as solution preparation, ultrapure water preparation, and operation of SDS-PAGE gel electrophoresis experiment.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (10)
1. The application of chitosan and chitosan oligosaccharide in inhibiting protein absorption is provided.
2. Use according to claim 1, for precipitating amino acids in the free state.
3. Use according to claim 2, for diseases caused by protein intake.
4. Use according to claim 3, characterized in that the diseases comprise nephritis, hepatitis, allergies, asthma, high cholesterol diseases induced by protein intake.
5. Use according to claim 1, for inhibiting the hydrolysis of proteins.
6. Use according to claim 5, for diseases triggered during protein digestion.
7. Use according to claim 6, characterized in that said diseases comprise nephritis, hepatitis, allergies, asthma, high cholesterol diseases induced during protein digestion.
8. A method of preparing a beverage based on the use of any one of claims 1 to 7 wherein 1 to 10% (w/v) chitosan/chitosan oligosaccharide is added to the beverage and the pH is adjusted to 2.0 to 3.0.
9. The preparation method of the beverage according to claim 8, wherein the sugar degree of the fruit juice is adjusted to 10-20%, the pH is adjusted to 2.0-3.0, yeast is added according to 5-10% (v/v) of the fruit juice, the fruit juice is statically fermented for 3-7 days at room temperature, the fermentation is stopped when the ethanol content reaches 10%, 16% (v/v) acetic acid bacteria are inoculated for fermentation for 3-5 days at 30-35 ℃, 1-10% (w/v) chitosan/chitosan oligosaccharide is added, the mixture is uniformly stirred and mixed, the mixture is fermented for 3-5 days at 30-35 ℃, the fermentation is stopped when the acetic acid content does not rise any more, and the chitosan/chitosan oligosaccharide raw stock fruit vinegar is obtained by filtering and sterilizing through a microporous filter membrane with the diameter of 0.22-0.45 μm; adding 5-10% (v/v) of honey, 5-10% (w/v) of spina date seed and 5-10% (w/v) of medlar, stirring uniformly with slow fire for 0.5-3 hours, filtering to obtain filtrate, naturally cooling, adding sugar, citric acid, salt and vitamin C, uniformly mixing, filtering through two-stage 0.22-0.45 mu m microporous filter membranes, performing pasteurization, and canning.
10. Method for preparing a beverage according to claim 8, characterized in that it comprises the following steps:
heating water to 40-60 ℃ for later use, adding 8-10% (w/v) sugar and 0.2-0.4% (w/v) potassium sorbate, stirring to prepare sugar liquid, adjusting the pH to 2.0-3.0, filtering, cooling, adding 1-10% (w/v) chitosan/chitosan oligosaccharide, 4-10% (v/v) honey, 0.1-0.2% fructose syrup (v/v), 0.01-0.2% (w/v) sodium citrate and 0.1-0.2% (w/v) citric acid, filtering, homogenizing, sterilizing, mixing with carbon dioxide to obtain the carbonated beverage, and canning.
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