CN113812619A - 腐植酸糯米胜肽复方及其制程 - Google Patents
腐植酸糯米胜肽复方及其制程 Download PDFInfo
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- CN113812619A CN113812619A CN202010557051.XA CN202010557051A CN113812619A CN 113812619 A CN113812619 A CN 113812619A CN 202010557051 A CN202010557051 A CN 202010557051A CN 113812619 A CN113812619 A CN 113812619A
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Abstract
一种腐植酸糯米胜肽复方及其制程,其包含有:一糯米胜肽原剂,其利用糯米经由酶解取得的胜肽水溶液;一腐植酸原料,其选用粉末状的富里酸,该腐植酸原料与该糯米胜肽原剂混合,令该腐植酸原料溶解于该糯米胜肽原剂中,并制成一腐植酸糯米胜肽复方,该腐植酸糯米胜肽复方其混和重量比以80~93%该糯米胜肽原剂混合7~20%该腐植酸原料;借此,提供一种腐植酸糯米胜肽复方及其制程,尤指一种腐植酸糯米胜肽复方,具有腐植酸与糯米胜肽相辅作用,以提升糯米胜肽的吸收率的功能。
Description
技术领域
本发明提供一种腐植酸糯米胜肽复方及其制程,尤指一种腐植酸糯米胜肽复方,具有腐植酸与糯米胜肽相辅作用,以提升糯米胜肽的吸收率的功能。
背景技术
现今社会中因平均寿命增加,人们对于身体的保健意识也随之提升,而人们除了医疗健检外,也开始关注食疗方法,食疗方法很多,从均衡饮食到特定营养补给都属于食疗的范畴,而大多数人在食疗方面都只有机楚的认知,并不清楚人体每日所需摄取的养分有哪些,摄取量也相当模糊,致使多数人常常购买许多营养保健食品,但是又缺乏对其含有物质的认知,导致摄取过多,并且个体差也会影响吸收程度的不同,造成食疗在实行时容易产生摄取量的误差;其中人体所需之胺基酸多依靠摄取蛋白质来补充,蛋白质需在体内酶解成胜肽或胺基酸可在小肠被吸收,然而,蛋白质在体内被完全酶解成可吸收的胺基酸比例较低,导致食用的蛋白质大多数无法被人体所吸收,为此市面上售有预先将蛋白质酶解的胜肽产品;胜肽,又称缩氨酸,是天然存在的小生物分子,介于胺基酸和蛋白质之间的物质,由于胺基酸的分子最小,蛋白质最大,肽是由胺基酸的胺基(-NH2)和羧基(-COOH)脱水缩合形成肽键后,形成的链状分子,肽键是由一个胺基酸与次一胺基酸的胺基,行脱水缩合反应而成的-CO-NH-键,具有双键的性质,与邻近共六个原子在同一平面上,因此C-N不可自由转动,肽键是构成蛋白质架构的连系带,对于含半胱氨酸,甲硫氨酸或色氨酸的肽,脱氧缓冲剂对其溶解必不可少,这类肽易于空气中氧化,含谷氨酰胺或天冬酰胺的多肽也容易降解。多肽在-20℃很稳定,特别是冷冻干燥并保存在干燥器中,在将它们暴露于空气之前,冷冻干燥多肽可以放于室温,而它们则是胺基酸单体组成的短链,由肽(酰胺)键连接,当一个胺基酸的羧基基团与另一个胺基酸的氨基反应时,形成该共价化学键,二胜肽(简称二肽),就是由二个胺基酸组成的蛋白质片段,两个或以上的胺基酸脱水缩合形成若干个肽键从而组成一个肽,多个肽进行多级折迭就组成一个蛋白质分子,蛋白质有时也称为多肽,常见的有二肽(dipeptide)、三肽(tripeptide),甚至多肽(polypeptide)等,而2-20肽属于寡肽(oligo-peptide),20-50肽属于多肽,通常十肽以下者较具医药及商业实用性,肽可由膳食蛋白质(dietary protein)通过化学方法水解出来,也可以人工方法取得,由两个或以上的胺基酸(amino acid)聚合所构成,在细胞生理及代谢功能的调节上甚为重要。肽大多性质不稳定,长期贮存宜防潮,放在4℃以下的地方,活性肽与营养、荷尔蒙、酵素抑制、调节免疫、抗菌、抗病毒、抗氧化有非常紧密关系。
依据上述可得知市售已有胜肽产品,但其胜肽产品仅在小肠可被吸收,但消化系统吸收能力有一定的个体差,虽胜肽产品较容易吸收,但其因身体机能原因导致吸收比例降低是市售胜肽产品无法解决的,而使用者通过服用胜肽产品想要增加吸收的效率明显不足,实为一大瓶颈问题,而亟待加以改进。
本发明人有鉴于此,并且依据多年从事此领域的相关经验,细心观察及研究,并配合学理运用,乃针对前述现有腐植酸糯米胜肽复方及其制程上所面临的问题深入探讨,且积极寻求解决之道,经过长期研究与开发,已成功开发出一种腐植酸糯米胜肽复方及其制程,进而提出一种合理且有效的本发明,以符合使用者的需求。
发明内容
本发明的主要目的是在于:提供一种腐植酸糯米胜肽复方及其制程,尤指一种腐植酸糯米胜肽复方,具有腐植酸与糯米胜肽相辅作用,以提升糯米胜肽的吸收率的功能。
为达上述目的,本发明一种腐植酸糯米胜肽复方及其制程,其特征在于:包含:
一糯米胜肽原剂,其利用糯米经由酶解取得的胜肽水溶液;
一腐植酸原料,其选用粉末状的富里酸,该腐植酸原料与该糯米胜肽原剂混合,令该腐植酸原料溶解于该糯米胜肽原剂中,并制成一腐植酸糯米胜肽复方,该腐植酸糯米胜肽复方其混和重量比以80~93%该糯米胜肽原剂混合7~20%该腐植酸原料。
本发明的功效在于:借由该糯米胜肽原剂,其利用糯米经由酶解取得的胜肽水溶液,糯米是具有多种营养的谷类食物,其中包含淀粉、蛋白质、维生素、膳食纤维等,但人体不能直接吸收淀粉与蛋白质,其必须通过酶解才可吸收,尤其是蛋白质在吸收效率上相对较低,为此,经过酶解使蛋白质酶解成胜肽及胺基酸,进而使其在食用前已完成酶解;该腐植酸原料,其选用粉末状的富里酸,该腐植酸原料与该糯米胜肽原剂混合,令该腐植酸原料溶解于该糯米胜肽原剂中,并制成该腐植酸糯米胜肽复方,该腐植酸糯米胜肽复方其混合重量比以80~93%该糯米胜肽原剂混合7~20%该腐植酸原料,利用腐植酸可改善生理机能,进而促进小肠的吸收效率,使人体可更佳的吸收胜肽,以补充所需的胺基酸;借此,提供一种腐植酸糯米胜肽复方及其制程,尤指一种腐植酸糯米胜肽复方,具有腐植酸与糯米胜肽相辅作用,以提升糯米胜肽的吸收率的功能。
附图说明
图1是本发明较佳实施例的剖面示意图(一)。
图2是本发明较佳实施例的剖面示意图(二)。
图3是本发明较佳实施例的立体示意图。
具体实施方式
请参阅图l至图3所示,一种腐植酸糯米胜肽复方及其制程,其复方包含有:一糯米胜肽原剂1、一腐植酸原料2、一腐植酸糯米胜肽复方A;
该糯米胜肽原剂1,其利用糯米经由酶解取得的胜肽水溶液;
该腐植酸原料2,其选用粉末状的富里酸,该腐植酸原料2与该糯米胜肽原剂1混合,令该腐植酸原料2溶解于该糯米胜肽原剂1中,并制成一腐植酸糯米胜肽复方A,该腐植酸糯米胜肽复方A其混合重量比以80~93%该糯米胜肽原剂1混合7~20%该腐植酸原料2。
借由以上所述,兹更进一步说明如后:
前述该糯米胜肽原剂1更选用黑糯米为原料制备;
前述该糯米胜肽原剂1选用可分解淀粉及蛋白质的菌种,以生物酶解方式将糯米制成该糯米胜肽原剂1;
前述该糯米胜肽原剂1选用可分解蛋白质的酶,以直接酶解方式取得该糯米胜肽原剂1;
前述该腐植酸糯米胜肽复方A更添加一抗氧化剂3,该抗氧化剂3选自天然抗氧化剂;
前述该腐植酸糯米胜肽复方A装设于一胶壳4内;
前述该胶壳4以食用明胶制成;
前述该腐植酸糯米胜肽复方A更利用冷冻脱水方式减少水分含量;
其中该腐植酸糯米胜肽复方A于冷冻脱水后制成粉末装设于一胶壳4内,令该腐植酸糯米胜肽复方A粉末容易吞服,且不易潮解变质;
特别一提,该腐植酸糯米胜肽复方A添加蜂王浆;
借由上述内容所示,针对本发明腐植酸糯米胜肽复方及其制程较佳实施例的使用状态说明,包含:一糯米胜肽原剂1、一腐植酸原料2、一腐植酸糯米胜肽复方A;其中:该糯米胜肽原剂1、该腐植酸原料2、该腐植酸糯米胜肽复方A,其各个配方已于前述叙明,故不再叙述:
首先,借由糯米经由酶解使糯米含有的蛋白质以水溶性蛋白、球蛋白、醇溶蛋白及谷蛋白等四种蛋白质组成,由于人体不能直接吸收蛋白质,须先将蛋白质酶解后使其分解为胜肽或胺基酸材可使其在小肠可被吸收,而糯米酶解的方法最为常见的利用根霉菌酶解糯米,在根霉菌生长的过程中会释放多种富合的分解酶,其细胞含分解淀粉或者分解蛋白质的酶,在分解的过程中会将糯米中的淀粉分解为醣类,而蛋白质液在分解的过程中逐渐转化为胜肽及胺基酸,形成该糯米胜肽原剂1;
根霉菌(Rhizopus)在显微镜下顶部呈蘑菇状,内含孢子,即包囊孢子,菌体细长。根霉的适宜生长温度是30~37℃,40℃也能生长,根霉在生长时,由营养菌丝体产生匍匐枝,匍匐枝的末端生有假根,在假根处长出成群的孢子囊梗,顶端孢子囊产生许多孢子,成熟的囊孢子从破裂的囊壁释放出来,散布各处进行繁殖,根霉是需氧型微生物,在整个培养过程中必须供给充足的氧,否则就会影响繁殖和生长。根霉菌喜欢在微酸性环境中生长,其最适pH范围为5-5.5,根霉菌对营养条件的要求也不是很高,试管菌种一般用米曲汁或马铃薯蔗糖琼脂培养基,二级曲种和大批曲生产,麸皮就是最好的培养基,一般不需另加营养物质,根霉含有丰富的淀粉酶,一般包括液化型和糖化型淀粉酶,两者的比例约为1:3.3,而米曲霉则为1:1,黑曲霉为1:2.8,可见小曲的根霉中糖化型淀粉酶特别丰富,尽管由于液化型淀粉酶的活力较低而使糖化反应速度降慢,但它的最大特点是糖化型淀粉酶丰富,能将大米淀粉结构中的α-1,4键和α-1,6键打断,最终较完全地转化为可发酵性糖,这是其它霉菌无法相比的,根霉细胞中还含有酒化酶,具有一定的酒化酶活力,能边糖化边发酵,这一特性是其它霉菌所没有的,由于根霉具有一定的酒化酶,可使小曲酒整个发酵过程中自始至终能边糖化边发酵连锁进行,所以发酵作用较彻底,淀粉出酒率进一步得到提高,根霉的用途很广,其淀粉酶活力很强,能产生乳酸、反丁烯二酸、琥珀酸及微量酒精,还能产生芳香的酯类物质,而食用甜酒药及糖化饲料就是选用此菌制备的,已知的根霉有多种,由土壤及五谷分离出来的根霉菌的糖化力远不及酒药中分离出的活力强;
或者,先将糯米水解去除淀粉以及水溶性蛋白,并将剩余不溶于水的球蛋白、醇溶蛋白及榖蛋白添加分解酶及水,令水为分解酶的载体,而球蛋白、醇溶蛋白及谷蛋白分解为胜肽及胺基酸时可溶于水,并于混合酶解后静置沉淀,并以过滤方式去除不溶于水的物质,以取得纯粹的该糯米胜肽原剂1,借此,使该糯米胜肽原剂1完全去除糖分以及其它杂质,虽在萃取的过程中造成水溶性蛋白的流失,但并不影响该糯米胜肽原剂1的营养价值,反而更加提升主要摄取胜肽及胺基酸的比例;
糯米又可称为江米,是我们家庭的经常食用粮食之一,因其香糯黏滑,风味独特,常被用以制成风味小吃,深受大家的喜爱,而糯米营养丰富,为温补强壮食品,具有补中益气、健脾养胃、止虚汗的功效,对食欲不佳、腹胀、腹泻有一定缓解作用,其中糯米主要成分为淀粉、蛋白质两大类,米淀粉含量占米粒80-90%,而蛋白质含量约占5-8%左右,米的营养价值相当完整且均衡。尤其米胚中富含维生素E及不饱和脂肪酸,糠层则含有丰富的蛋白质、脂肪及维生素B1、B2;
过量的自由基形成氧化压力,会造成人体细胞受损,引发细胞突变、产生癌症、细胞老化和新血管疾病,然而人体产生抗氧化物质含量有限,因此需从食物中摄取,达到平衡氧化的压力,稻米的抗氧化物含量与米糠的颜色有关,其中又以紫米米糠富含大量的极性酚类物质,像是水溶性抗氧化物-花青素,和脂溶性的抗氧化物,紫米所含的花青素主要为cyaniding-3-glucoside和peonidin-3-glucoside两种,其中又以cyaniding-3-glucoside含量最多,这些物质多存在于米糠的糊粉层中。目前许多研究指出cyaniding-3-glucoside对于人体生理上有许多的影响,例如能抵抗细胞毒性、抗神经退化、抑制肝醣磷解酶(glycogen phosphorylase)和提高抗氧化的能力,紫米所含的抗氧化物质,比一般的米多了十倍以上,除了花青素外,维生素B群及无机成分(铁质、钙质)含量的较高;
据上述而言,利用紫糯米酶解制造该糯米胜肽原剂1可含有较丰富的营养价值,但若进行脱醣则使其保留纯粹的胜肽,能专注于吸收胺基酸,更适合糖尿病患者食用,其各有优点,据此,使用者可根据需求使用,以达到最佳效能;
而花青素为天然的抗氧化剂,有效抑制酸败,花青素在欧洲,被称为「口服的皮肤化妆品」,可防止皮肤皱纹的提早生成,它不但能防止皮肤皱纹的提早生成,更能补充营养及消除体内有害的自由基;又,花青素是天然的阳光遮盖物,能够阻止紫外线侵害皮肤。在实验中发现,太阳可以杀死人类50%的皮肤细胞,但是如果用花青素加以保护,则大约有85%的皮肤细胞可以幸免于死;花青素还具有抗辐射的作用,花青素颜色因PH值不同会发生变化,大部分花青素具有良好的光、热、PH值稳定性,对于文书人员或是长期处于日晒、电辐射环境中的人群,花青素的功效可是不可或缺的;医学临床报告显示蓝莓中的花青素可促进视网膜细胞中视紫质的再生成,可预防重度近视及视网膜剥离,并可增进视力;花青素具有强力抗氧化和抗过敏功能,能穿越血脑屏障,可保护脑神经不被氧化,能稳定脑组织功能,保护大脑不受有害化学物质和毒素的伤害;缓解花粉病和其它过敏症,具有调节体液免疫的作用,改善过敏体质;花青素能够改善血液循环,恢复失去的微血管功效,加强脆弱的血管;
又,前述该糯米胜肽原剂1更选用黑糯米为原料制备,其黑糯米更富含花青素,致使制成的该糯米胜肽原剂1可含有花青素,令该糯米胜肽原剂1具有更多的营养价值;
前述该糯米胜肽原剂1选用可分解淀粉及蛋白质的菌种,以生物酶解方式将糯米制成该糯米胜肽原剂,优选为根霉菌,其在缺氧环境中可生长,致使其可利用于密封方式制造该糯米胜肽原剂1,致使该糯米胜肽原剂1在制造的过程中不易被污染;
前述该糯米胜肽原剂1选用可分解蛋白质的酶,以直接酶解方式取得该糯米胜肽原剂1,其直接加入分解酶可大幅的减少制造时间,令分解酶可直接将蛋白质分解成胜肽及胺基酸;
前述该腐植酸糯米胜肽复方A更添加一抗氧化剂3,该抗氧化剂3选自天然抗氧化剂,如花青素或维生素E,其中维生素E为脂溶性,为此,该腐植酸糯米胜肽复方A需要加入乳化剂才可混入维生素E油,其乳化剂可选自磷脂质;
前述该腐植酸糯米胜肽复方A装设于一胶壳4内,该胶壳4以食用明胶制成,将该腐植酸糯米胜肽复方A制成胶囊状态,可避免该腐植酸糯米胜肽复方A中较惧酸性的物质可避免胃酸侵蚀;
前述该腐植酸糯米胜肽复方A更利用冷冻脱水方式减少水分含量,由于胜肽以及胺基酸在摄氏-20度时才可呈稳定状态,为此,若要将该腐植酸糯米胜肽复方A脱水制成粉剂则必须使用冷冻脱水技术,以确保糯米胜肽保持完整性,进而令该腐植酸糯米胜肽复方A可减少体积;
其中该腐植酸糯米胜肽复方A于冷冻脱水后制成粉末装设于一胶壳4内,由于该腐植酸糯米胜肽复方A于冷冻脱水后制成的粉末必须避免潮解变质,需与空气隔绝,并且为了增加食用的便利性制成胶囊,为最佳实施例;
特别一提,该腐植酸糯米胜肽复方A添加蜂王浆,蜂王乳是由专门负责饲育的工蜂所产生的营养物质,是由年轻工蜂的下咽腺(hypopharyngeal gland)与下颌腺(Mandibular gland)所分泌的白色乳状液体,蜂王乳可部分溶于水,pH在3.4-4.5之间。如果你把蜂王乳的成分拆解来看,水份含量有60-70%、蛋白质9-18%,糖10-15%,并含有少量的脂质、维生素、矿物质与游离胺基酸。蜂王乳中的糖以果糖和葡萄糖为主,约占所有糖的90%,也含有蔗糖,不过含量变化的幅度大,除了上述的糖以外,另外也含有一些寡糖,借此以提升该腐植酸糯米胜肽复方A的营养价值;蜂王乳的营养组成除上述已列的成分之外,还含有一些维他命与矿物质。而在这些成分当中,主要具有生理活性的成分有两种,一种是名为癸烯酸(10-hydroxy-trans-2-decenoic acid,简称10-HDA)的不饱和脂肪酸;另一种则是有点复杂的主要蜂王浆蛋白质(Major Royal Jelly Proteins,简称MRJPs),目前所知的MRJPs有9种,其中MRJP1的研究比较多,也是一般认为让蜜蜂幼虫发展成女王蜂的关键蛋白质,不过其它的MRJPs也可能参与了发育的过程,经过分析后发现精胺酸、组胺酸、异白胺酸、白胺酸、离胺酸、甲硫胺酸、苯丙胺酸、苏胺酸、色胺酸与缬胺酸等是MRJPs中最常见的十个胺基酸,它们与其它的胺基酸以各种方式结合成不同结构与分子量的MRJPs,举例来说,MRJP1、2与4有许多的白胺酸与缬胺酸,而MRJP3的主要胺基酸是精胺酸与离胺酸,此外,各种MRJPs又各自有不同的形态,例如MRJP1还可能会以单体、寡聚体或水溶的型式存在,并可能有不同的生理作用(对蜜蜂);蜂王乳可能帮助伤口愈合、减少心血管疾病风险及可能帮助糖尿病的血糖控制与抗氧化等功效;
根据前述该糯米胜肽原剂1的制程差异,致使该糯米胜肽原剂1其成分产生差异,主要以脱醣或者无脱醣为主要区别,其脱醣方式以将糯米水解后抽取固态物质,并将固态物质混合分解酶及水,令蛋白质受分解后的胜肽以及胺基酸可溶于水中,并滤除残于的固态物质,进而取得纯粹的胜肽及胺基酸混合溶液,胺基酸混合溶液即为本案的该糯米胜肽原剂1的实施例之一;
而前述无脱醣的该糯米胜肽原剂1将糯米蒸熟后混入根霉菌为主的酶解混合菌种,或者仅混合根霉菌,并将混合菌种后的熟糯米静置发酵,令菌种酶解熟糯米,并在酶解的过程中产出醣类、酒精、胜肽及胺基酸等物质,并于发酵一定时间后取出,并以搅碎混合或者抽取过滤方式取得该糯米胜肽原剂1;
该腐植酸原料2选用富里酸,富里酸为一种成分复杂的有机物质,其包含生物生存所需的多种物质,而富里酸的粉末可溶于水,借此,该腐植酸原料2于混合该糯米胜肽原剂1时,借由该糯米胜肽原剂1含有水分,进而令该糯米胜肽原剂1与该腐植酸原料2可直接混合;
而富里酸一个极其复杂的黑色有机物质,具有生物活性特质,是所有生命物质的终极有氧分解物,它具有不寻常的特质和能力,能改变和转化分子组合,几乎包含自然界中所有的有机和无机物质,同时拥有融合分子的特性,富里酸沉积是来自于微生物对大量植被的分解,是一种自然产生的有机物质,完全来自腐烂的远古动植物,富里酸是目前人类已知的最优秀的电解质:电解质是一种物质,易溶于水或其它合适的可通电媒介中,电解质的力量已在多次的动物细胞测试中表露无疑,其重生性,被科学家称为「美丽的示范」和「完美的实验」,在测试过程中,当电解液的能量被去除,会导致细胞破裂并死亡,如细胞重建后重新引入电子能量,则再次活跃,研究确定,类似的结果也在人体中出现,如内出血,负面情绪,失控,饮食不均衡,失眠……这些例子都是电势转弱的表现,当人死亡时电势为零,这些研究证实适当的吸取电子对人类的身体健康有着极大的帮助,富里酸已被证明是一个强大的有机电解液,用以平衡细胞的生命,对活细胞代谢有重要作用,它协助及催化人体酶的反应,激素的结构和维生素的利用率,研究发现,富里酸对活细胞代谢有重要作用,它使溶解矿物复合物,元素和细胞生物互相催化和嬗变,同时造成新矿物的电子基因转移,它经研究是已知最强大的抗氧化剂和自由基清除剂,具有独特性,能同时与负和正电子产生反应,使之变成无害的自由基,它可以帮助产生可用化合物,也同时排除有害物,同样可清除重金属,解毒污染物,有助于纠正细胞失衡,可以帮助平衡和促进同它接触的生物载体,提升生物属性,它同时又是自由基清除剂和抗氧化剂,作为提炼和运输有机矿物质和其它细胞营养物质的螯合物,它拥有把坏的自由基变好的能力,根据不同自由基的化学成分,它们可以被纳入,成为养分的一部分,为维持生物提供养分,如果自由基的化学成分是坏的,它会被螯合同化,并被排除出身体,富里酸可刺激胸腺产生,提升淋巴细胞的能力,密切参与在体内的抗体免疫反应,也启动和增加身体的生产巨噬细胞和杀手T细胞,巨噬细胞消耗外来侵略者,而杀手T细胞找出并摧毁他们,人类的研究表明,富里酸刺激粒细胞,并生产的细胞因子,包括γ-干扰素,α-干扰素,β-干扰素和肿瘤坏死因子-α,可控制一个脆弱的平衡,富里酸对人体生理机能有强大的调节功能,但因人而异,服用后的效果不尽相同。目前为止,调理效果见效快的表现在:肠胃道疾病、食欲不振、呼吸道疾病、失眠、手术后身体恢复、便秘、腹泻、解酒、晚期恶性肿瘤缓解疼痛、抗疲劳;另外在男女生理功能、降低血糖、淋巴疾病、脑血栓后期恢复等方面都有一定效果;
胺基酸吸收实验数据系如下表所示:
第一组 | 蛋白质粉 | 糯米胜肽原剂1 | 腐植酸糯米胜肽复方A |
第一日 | 1.26% | 3.45% | 5.21% |
第二日 | 1.32% | 3.65% | 5.42% |
第三日 | 1.23% | 3.72% | 5.47% |
第四日 | 1.52% | 3.2% | 5.13% |
第五日 | 1.49% | 3.45% | 5.69% |
第六日 | 1.38% | 3.57% | 5.82% |
第七日 | 1.46% | 3.89% | 5.45% |
单位:血液中胺基酸含量与服用前相比之提升百分比
第二组 | 蛋白质粉 | 糯米胜肽原剂1 | 腐植酸糯米胜肽复方A |
第一日 | 1.22% | 3.73% | 5.83% |
第二日 | 1.11% | 3.88% | 5.15% |
第三日 | 1.1% | 3.38% | 5.45% |
第四日 | 1.15% | 3.84% | 5.82% |
第五日 | 1.17% | 3.66% | 5.51% |
第六日 | 1.32% | 3.43% | 5.43% |
第七日 | 1.48% | 3.73% | 5.38% |
单位:血液中胺基酸含量与服用前相比之提升百分比
第三组 | 蛋白质粉 | 糯米胜肽原剂1 | 腐植酸糯米胜肽复方A |
第一日 | 1.25% | 3.71% | 5.83% |
第二日 | 1.56% | 3.57% | 5.62% |
第三日 | 1.45% | 3.55% | 5.72% |
第四日 | 1.27% | 3.80% | 5.40% |
第五日 | 1.24% | 3.71% | 5.17% |
第六日 | 1.60% | 3.73% | 5.59% |
第七日 | 1.36% | 3.51% | 5.59% |
单位:血液中胺基酸含量与服用前相比之提升百分比
由上表可明确得知,富里酸具有提升胺基酸吸收的功效,借此,使人体吸收充足的胺基酸,并改善身体机能,以达到保健的功能;
最后,本发明的主要目的功效在于:借由该糯米胜肽原剂1,其利用糯米经由酶解取得的胜肽水溶液,糯米是具有多种营养的谷类食物,其中包含淀粉、蛋白质、维生素、膳食纤维等,但人体不能直接吸收淀粉与蛋白质,其必须通过酶解才可吸收,尤其是蛋白质在吸收效率上相对较低,为此,经过酶解使蛋白质酶解成胜肽及胺基酸,进而使其在食用前已完成酶解;该腐植酸原料2,其选用粉末状的富里酸,该腐植酸原料2与该糯米胜肽原剂1混合,令该腐植酸原料2溶解于该糯米胜肽原剂1中,并制成该腐植酸糯米胜肽复方A,该腐植酸糯米胜肽复方A其混和重量比以80~93%该糯米胜肽原剂1混合7~20%该腐植酸原料2,利用腐植酸可改善生理机能,进而促进小肠的吸收效率,使人体可更佳的吸收胜肽,以补充所需的胺基酸;借此,提供一种腐植酸糯米胜肽复方及其制程,尤指一种腐植酸糯米胜肽复方,具有腐植酸与糯米胜肽相辅作用,以提升糯米胜肽的吸收率的功能。
综上所述,当知本发明确实可为相关产业广为利用,极具有进步性与新颖性,且发明于申请前未见公开,已符合专利法的规定,依法提出发明专利申请。惟以上所述,仅为本发明的其中较佳实施例而已,当不能以之限定本发明实施的范围;即大凡依本发明申请专利范围所作的均等变化与修饰,皆应仍属本发明专利涵盖的范围内。
Claims (10)
1.一种腐植酸糯米胜肽复方及其制程,其特征在于:包含:
一糯米胜肽原剂,其利用糯米经由酶解取得的胜肽水溶液;
一腐植酸原料,其选用粉末状的富里酸,该腐植酸原料与该糯米胜肽原剂混合,令该腐植酸原料溶解于该糯米胜肽原剂中,并制成一腐植酸糯米胜肽复方,该腐植酸糯米胜肽复方其混合重量比以80~93%该糯米胜肽原剂混合7~20%该腐植酸原料。
2.如权利要求1所述的腐植酸糯米胜肽复方及其制程,其特征在于:其中该糯米胜肽原剂更选用黑糯米为原料制备。
3.如权利要求1所述的腐植酸糯米胜肽复方及其制程,其特征在于:其中该糯米胜肽原剂选用可分解淀粉及蛋白质的菌种,以生物酶解方式将糯米制成该糯米胜肽原剂。
4.如权利要求1所述的腐植酸糯米胜肽复方及其制程,其特征在于:其中该糯米胜肽原剂选用可分解蛋白质的酶,以直接酶解方式取得该糯米胜肽原剂。
5.如权利要求1所述的腐植酸糯米胜肽复方及其制程,其特征在于:其中该腐植酸糯米胜肽复方更添加一抗氧化剂,该抗氧化剂选自天然抗氧化剂。
6.如权利要求1所述的腐植酸糯米胜肽复方及其制程,其特征在于:其中该腐植酸糯米胜肽复方装设于一胶壳内。
7.如权利要求6所述的腐植酸糯米胜肽复方及其制程,其特征在于:其中该胶壳以食用明胶制成。
8.如权利要求1所述的腐植酸糯米胜肽复方及其制程,其特征在于:其中该腐植酸糯米胜肽复方更利用冷冻脱水方式减少水分含量。
9.如权利要求8所述的腐植酸糯米胜肽复方及其制程,其特征在于:其中该腐植酸糯米胜肽复方于冷冻脱水后制成粉末装设于一胶壳内。
10.如权利要求1所述的腐植酸糯米胜肽复方及其制程,其特征在于:其中该腐植酸糯米胜肽复方添加蜂王浆。
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