CN113812638A - Collagen peptide composition and preparation method thereof - Google Patents
Collagen peptide composition and preparation method thereof Download PDFInfo
- Publication number
- CN113812638A CN113812638A CN202111170845.1A CN202111170845A CN113812638A CN 113812638 A CN113812638 A CN 113812638A CN 202111170845 A CN202111170845 A CN 202111170845A CN 113812638 A CN113812638 A CN 113812638A
- Authority
- CN
- China
- Prior art keywords
- collagen peptide
- collagen
- peptide composition
- skin
- concentrated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 102000008186 Collagen Human genes 0.000 title claims abstract description 124
- 108010035532 Collagen Proteins 0.000 title claims abstract description 124
- 229920001436 collagen Polymers 0.000 title claims abstract description 124
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 82
- 239000000203 mixture Substances 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 30
- 241000283690 Bos taurus Species 0.000 claims abstract description 28
- 150000004676 glycans Chemical class 0.000 claims abstract description 26
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 26
- 239000005017 polysaccharide Substances 0.000 claims abstract description 26
- 241001506047 Tremella Species 0.000 claims abstract description 25
- 229920002385 Sodium hyaluronate Polymers 0.000 claims abstract description 21
- 229940010747 sodium hyaluronate Drugs 0.000 claims abstract description 21
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 claims abstract description 21
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 20
- 235000004347 Perilla Nutrition 0.000 claims abstract description 19
- 239000000284 extract Substances 0.000 claims abstract description 18
- 229940094952 green tea extract Drugs 0.000 claims abstract description 16
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 16
- 239000003765 sweetening agent Substances 0.000 claims abstract description 14
- 235000021092 sugar substitutes Nutrition 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 5
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 239000000243 solution Substances 0.000 claims description 24
- 210000001361 achilles tendon Anatomy 0.000 claims description 18
- 235000015203 fruit juice Nutrition 0.000 claims description 18
- 239000011550 stock solution Substances 0.000 claims description 16
- 238000005303 weighing Methods 0.000 claims description 11
- 238000000746 purification Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 9
- 238000000502 dialysis Methods 0.000 claims description 8
- 238000005185 salting out Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 244000288157 Passiflora edulis Species 0.000 claims description 7
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 claims description 6
- 240000003394 Malpighia glabra Species 0.000 claims description 6
- 235000014837 Malpighia glabra Nutrition 0.000 claims description 6
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 6
- 244000182216 Mimusops elengi Species 0.000 claims description 6
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 6
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 6
- 235000015197 apple juice Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 3
- 230000003301 hydrolyzing effect Effects 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- 235000013944 peach juice Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000003020 moisturizing effect Effects 0.000 abstract description 4
- 239000013543 active substance Substances 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 238000005260 corrosion Methods 0.000 abstract 1
- 230000007797 corrosion Effects 0.000 abstract 1
- 210000003491 skin Anatomy 0.000 description 47
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 8
- DOUMFZQKYFQNTF-WUTVXBCWSA-N (R)-rosmarinic acid Chemical compound C([C@H](C(=O)O)OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-WUTVXBCWSA-N 0.000 description 8
- 229920002674 hyaluronan Polymers 0.000 description 8
- 229960003160 hyaluronic acid Drugs 0.000 description 8
- 239000003755 preservative agent Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000002335 preservative effect Effects 0.000 description 5
- 235000019154 vitamin C Nutrition 0.000 description 5
- 239000011718 vitamin C Substances 0.000 description 5
- ZZAFFYPNLYCDEP-HNNXBMFYSA-N Rosmarinsaeure Natural products OC(=O)[C@H](Cc1cccc(O)c1O)OC(=O)C=Cc2ccc(O)c(O)c2 ZZAFFYPNLYCDEP-HNNXBMFYSA-N 0.000 description 4
- 244000299461 Theobroma cacao Species 0.000 description 4
- 230000032683 aging Effects 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 4
- 229940107187 fructooligosaccharide Drugs 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 239000008213 purified water Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- DOUMFZQKYFQNTF-MRXNPFEDSA-N rosemarinic acid Natural products C([C@H](C(=O)O)OC(=O)C=CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-MRXNPFEDSA-N 0.000 description 4
- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 description 4
- 230000037394 skin elasticity Effects 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 3
- 241000167854 Bourreria succulenta Species 0.000 description 3
- 108010016626 Dipeptides Proteins 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 235000019693 cherries Nutrition 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 230000001815 facial effect Effects 0.000 description 3
- 210000002950 fibroblast Anatomy 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 238000001727 in vivo Methods 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000124008 Mammalia Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 230000001133 acceleration Effects 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000002537 cosmetic Substances 0.000 description 2
- 230000002500 effect on skin Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000011888 foil Substances 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 2
- 235000003132 food thickener Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000013642 negative control Substances 0.000 description 2
- 239000013588 oral product Substances 0.000 description 2
- RUMOYJJNUMEFDD-UHFFFAOYSA-N perillyl aldehyde Chemical compound CC(=C)C1CCC(C=O)=CC1 RUMOYJJNUMEFDD-UHFFFAOYSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- 102100026802 72 kDa type IV collagenase Human genes 0.000 description 1
- 241000221198 Basidiomycota Species 0.000 description 1
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- 102000010834 Extracellular Matrix Proteins Human genes 0.000 description 1
- 108010037362 Extracellular Matrix Proteins Proteins 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 241000132456 Haplocarpha Species 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 101000627872 Homo sapiens 72 kDa type IV collagenase Proteins 0.000 description 1
- 239000004354 Hydroxyethyl cellulose Substances 0.000 description 1
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 108010081750 Reticulin Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 102000003425 Tyrosinase Human genes 0.000 description 1
- 108060008724 Tyrosinase Proteins 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- IAJILQKETJEXLJ-QTBDOELSSA-N aldehydo-D-glucuronic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-QTBDOELSSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000037182 bone density Effects 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 235000019879 cocoa butter substitute Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 210000004207 dermis Anatomy 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 210000002744 extracellular matrix Anatomy 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 description 1
- 210000002865 immune cell Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000091 immunopotentiator Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000000155 isotopic effect Effects 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 210000002751 lymph Anatomy 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 108020004999 messenger RNA Proteins 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229940023486 oral product Drugs 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000007665 sagging Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 230000037380 skin damage Effects 0.000 description 1
- 230000005808 skin problem Effects 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 210000004872 soft tissue Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Images
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
- 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
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
-
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cosmetics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a collagen peptide composition, which is characterized in that: comprises the following components in percentage by mass: 2-20% of bovine collagen peptide, 0.001-0.002% of sodium hyaluronate, 1-5% of tremella polysaccharide, 2-30% of seasoning fruits, 1-5% of perilla extract, 1-5% of green tea extract, 0.1-0.3% of sugar substitute and 35-90% of stabilizing solution; the collagen peptide composition is simple in preparation process, the collagen peptide is added at low temperature, the influence of the existing high-temperature process on active substances and flavor is avoided, a non-corrosion preparation process is realized, the taste and flavor are good, the skin is full, the skin color is healthy and bright, the compact and full contour effect of the face is shaped, and the self moisturizing function of the skin is improved from the inside.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a collagen peptide composition and a preparation method thereof.
Background
With the aging, collagen in the skin gradually decreases due to various factors such as intrinsic aging and external environmental influence, and the like, so that the problems of skin relaxation, large pores, facial contour sagging, dryness, skin water retention capacity reduction and the like are caused.
The research report of 25-45 years old shows that 90.57% of the interviewees consider the oral product to have the effect of improving the skin condition. Most of the interviewees (67.92%) had greater attention to the appeal of delaying aging and keeping the skin tight and plump.
In the investigation of components related to skin elasticity and moisture in China society for Nutrition and health food and 2020 China beautifying and Nutrition white skin paper published by China Association of Chinese physicians and dermatologists in a joint manner, most of the visitors consider that the relation of collagen to skin elasticity is the greatest, and moisture, hyaluronic acid, elastin, lipid and vitamin mineral substances are the second most.
Under the promotion of 'economy of color value', the types of skin care, color cosmetics, oral beauty and other related color values are increasingly concerned by consumers, and the near-two trillion-level consumption growth of related markets is driven. Therefore, the development of oral products with the functions of improving skin and body health state, evening skin color, improving facial contour and presenting a youthful state and products for improving skin state by cooperating with functional skin care products can be more favored by consumers with good interest.
Disclosure of Invention
The invention provides a collagen peptide composition, which comprises the following components in percentage by mass: 2-20% of bovine collagen peptide, 0.001-0.002% of sodium hyaluronate, 1-5% of tremella polysaccharide, 2-30% of seasoning fruits, 1-5% of perilla extract, 1-5% of green tea extract, 0.1-0.3% of sugar substitute and 35-90% of stabilizing solution.
Furthermore, the bovine collagen peptide is obtained by separating and hydrolyzing bovine achilles tendon, and has a molecular weight of 300-20000 Da.
Further, the flavoring fruit is compound fruit powder or concentrated fruit juice.
Further, the composite fruit powder is one or more of acerola fruit powder, apple juice powder, medlar fruit powder and passion fruit powder.
Further, the concentrated fruit juice is one or more of apple concentrated fruit juice, passion fruit concentrated fruit juice and juicy peach concentrated fruit juice.
Further, the preparation method of the collagen peptide composition comprises the following steps:
step one, treating the bovine achilles tendon to obtain a collagen stock solution, performing enzymolysis, salting out, dialysis and purification on the collagen stock solution to obtain collagen peptide with the molecular weight of 300-;
step two, mixing and dissolving sufficient sodium hyaluronate, tremella polysaccharide, a thickening agent and water at the temperature of 80-85 ℃ to obtain a solution A, and cooling the solution A to below 40 ℃ for later use;
weighing sufficient collagen peptide, seasoning fruits, perilla extract, green tea extract and sugar substitutes, dissolving the weighed collagen peptide, seasoning fruits, perilla extract, green tea extract and sugar substitutes in the solution A, and uniformly stirring to obtain a collagen peptide composition;
and step four, sterilizing the glass container at high temperature, filling the collagen peptide composition, and sealing.
The invention has the beneficial effects that: the collagen peptide composition provided by the invention adopts the collagen peptide purified from Qinchuan cattle achilles tendon, the purification rate is high, the added solubility is good, the collagen is more favorable for absorption in a short peptide form, the thick fishy smell taste of the collagen peptide from fish skin is improved, the taste compatibility is good, fructo-oligosaccharide is provided by fruit powder and concentrated fruit juice to improve the taste, the provided vitamin C synergistically promotes the collagen to be formed in vivo, hyaluronic acid and tremella polysaccharide provide collagen fiber structure, a skin reservoir needs to be constructed, the perilla extract and the green tea extract are natural preservatives, the taste and flavor of the product can be ensured, and the long-time preservative requirement of the product can be maintained. Through human body verification for 8 weeks, the embodiment of the invention can obviously improve skin moisture and percutaneous water loss, improve skin elasticity, and improve fine lines and contours in photos. In summary, the collagen peptide composition provided by the embodiment of the invention has a simple preparation process, the collagen peptide is added at a low temperature, the influence of the existing high-temperature process on active substances and flavor is avoided, a non-antiseptic preparation process is realized, the taste and flavor are both good, meanwhile, the skin is full, the skin color is healthy and bright, the compact and full contour effect of the face is shaped, and the self moisturizing function of the skin is internally improved.
The present invention will be described in further detail below with reference to the accompanying drawings.
Drawings
FIG. 1 is a graph showing the results of the test of the effect of the samples of example 1 and the blank example of the present invention on skin moisture.
FIG. 2 is a graph showing the results of the test of the transdermal water loss rate of the skin for the samples of example 1 and the blank example of the present invention.
Fig. 3 shows the result of the local fine line acquisition of the face.
Detailed Description
To further explain the technical means and effects of the present invention adopted to achieve the intended purpose, the following detailed description of the embodiments, structural features and effects of the present invention will be made with reference to the accompanying drawings and examples.
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it is to be understood that the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "aligned", "overlapping", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on those shown in the drawings, and are used only for convenience of description and simplicity of description, and do not indicate or imply that the referenced devices or elements must have a particular orientation, be constructed in a particular orientation, and be operated, and thus, are not to be construed as limiting the present invention.
The terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature; in the description of the present invention, "a plurality" means two or more unless otherwise specified.
Example 1
The invention provides a collagen peptide composition as shown in figure 1, which comprises the following components in percentage by mass: 2-20% of bovine collagen peptide, 0.001-0.002% of sodium hyaluronate, 1-5% of tremella polysaccharide, 2-30% of seasoning fruits, 1-5% of perilla extract, 1-5% of green tea extract, 0.1-0.3% of sugar substitute and 35-90% of stabilizing solution.
Further, the bovine collagen peptide is obtained by separating and hydrolyzing bovine achilles tendon, and has a molecular weight of 300-20000Da, and the basic polymerization unit is Gly-Pro-X (glycine-proline-X); preferably, the bovine achilles tendon is Qinchuan bovine achilles tendon, and the two reasons are that most of the collagen peptides sold in the market at present mainly come from deep-sea fish skin, and one is heavy in fishy smell and poor in taste. Secondly, the Qinchuan cattle is a breed which is bred in the northwest with larger scale, the breed has good climate tolerance and compact meat quality, the collagen peptide from the Qinchuan cattle has better taste and no obvious fishy smell, and in addition, the Qinchuan cattle is taken as a mammal, the structure of the collagen from the Qinchuan cattle is more similar to that of the collagen of a human being which is taken as the mammal, and the collagen is easy to absorb and convert.
Further, the flavoring fruit is compound fruit powder or concentrated fruit juice.
Further, the composite fruit powder is one or more of acerola fruit powder, apple juice powder, medlar fruit powder and passion fruit powder.
Further, the concentrated fruit juice is one or more of apple concentrated fruit juice, passion fruit concentrated fruit juice and juicy peach concentrated fruit juice.
Furthermore, sodium hyaluronate and tremella polysaccharide are mainly used as raw materials for moisturizing skin. The fruit powder and the concentrated fruit juice are used for providing vitamin C and fructo-oligosaccharide which are natural sources, so that the mouthfeel is improved, and the flavor is improved. The perilla extract and the green tea extract are the combination of two natural plant extracts, can replace the traditional food preservative to play a role in preservation, and simultaneously increase the antioxidant activity and enrich the mouthfeel.
Further, the stabilizing solution comprises a food thickener and water, and the mass ratio of the food thickener to the water is 0.01-0.2: 500.
Collagen peptide: the dermis layer of the skin is 70% collagen, mainly of types I (85%), III and V, the reticular fiber structure of the collagen provides support for the skin, provides protection and elasticity, and a large amount of water, extracellular matrix and functional cells are distributed among the fibers, so that the collagen is an important biochemical reaction site of the skin and provides water and nutrition for the epidermis layer. For the synthesis of collagen in the body, the synthesis of protein is conventionally considered to start from the assembly of tRNA to mRNA, but a series of researches in recent years show that oligopeptide transport systems in the intestinal tract can directly absorb dipeptide and tripeptide to synthesize collagen in the body, so that collagen peptide is absorbed more quickly and more efficiently than free amino acid. The collagen and dipeptide structures from oral administration show peaks in plasma after 2 hours of oral intake, and the original sequence structure is still maintained when the collagen and dipeptide structures are transported to the skin. Isotopic analysis of collagen peptide retention and position in the body after oral administration showed that after 14 days, 70% of the oral collagen component remained in the dermal layer of the skin. It is shown that oral collagen can be well absorbed into the skin and well accumulated in the skin to replenish collagen lost in the skin. The collagen supplement can obviously improve the density of fibroblasts, promote the synthesis of dermal collagen fibers and the proliferation of Fibroblasts (FB); can inhibit UVB-induced skin damage; the skin moisture can be obviously improved; the collagen peptide can resist oxidation and inhibit MMP2 activity, thereby protecting collagen in skin from consumption and decomposition; thereby improving the skin problems of water deficiency, dryness, fine wrinkles and the like.
Sodium hyaluronate: according to the disclosure of Nature Portfolio, mouse research results show that 90% of oral hyaluronic acid can be absorbed by the body for utilization and a part can be left in skin tissues. It is also emphasized that there is a literature that hyaluronic acid is absorbed in the intestine and broken down into low molecules by intestinal bacteria, which also occurs in humans, including suggesting that a single Caco-2 cell layer of the human intestine absorbs low molecular weight hyaluronic acid, which then reaches the skin via the blood and lymph transport systems. Hyaluronic acid is a water storage tank of our skin tissues, and can carry 1000 times of water, which is 30 times higher than that of collagen, so when the skin has enough hyaluronic acid, the skin is kept moist, transparent, young and full. In 2008, sodium hyaluronate is approved as a new resource food in China and used as a raw material of health food in 5 months. In 2021 month, sodium hyaluronate is taken as a new food raw material by the national Weijian committee for the first time, the food containing sodium hyaluronate in China is mainly health food, the main effects are to improve skin moisture and increase bone density, and 25 products are approved at present. After the sodium hyaluronate is incorporated into a new food raw material, the application range can be expanded to milk and dairy products, beverages, wines, cocoa products, chocolate and chocolate products (including cocoa butter substitute chocolate and products) and candies, frozen drinks (excluding infant food), and the recommended consumption is less than or equal to 200 mg/day.
White fungus polysaccharide: tremella polysaccharide (Tremellam) is an acidic heteropolysaccharide obtained from Tremella sporophore, and has main chain structure of mannan connected by alpha- (1 → 3) glycosidic bond, and branched chain composed of glucuronic acid and xylose. Is basidiomycete polysaccharide immunopotentiator, can improve the conversion rate of leukemia lymphocytes in vivo, and can regulate the functions of immune cells by activating a cell membrane PKC to cause a series of protein cascade phosphorylation reactions in cells. The tremella polysaccharide is clinically applied to anti-tumor, and meanwhile, researches prove that the tremella polysaccharide can reduce blood fat by inhibiting the absorption of lipid by intestinal tracts, and the mechanism of the tremella polysaccharide is probably because tremella polysaccharide is rich in hydroxyl, carboxyl and amino and has strong hydrophilicity and the effect of adsorbing lipid and cholesterol, thereby preventing the absorption of the lipid. The application of the tremella polysaccharide in cosmetics has the effects of resisting aging and oxidation, and the addition cost of the tremella polysaccharide as a humectant is only 9 percent of that of sodium hyaluronate.
Compound fruit powder and concentrated fruit juice: provides fructo-oligosaccharide and vitamin C which are natural sources, has definite functions of oral administration and external application of the vitamin C, resists oxidation, eliminates free radicals, promotes the generation of collagen, and improves the immunity. ' Qiyi
And (3) perilla extract: the preservative is rich in plant polyphenols and flavonoids, shows strong antioxidant activity, enzyme inhibiting property and bacteriostatic property, and is a natural food preservative with high efficiency and low toxicity. Antibacterial tests are carried out on 3, 3-diethoxy rosmarinic acid, caffeic acid and rosmarinic acid extracted from perilla frutescens, and the results show that the extracts have the activity of inhibiting the growth of staphylococcus aureus and escherichia coli, wherein the rosmarinic acid and the 3, 3-diethoxy rosmarinic acid are stronger; the perilla leaf volatile oil has strong antibacterial effect on staphylococcus aureus in gram-positive bacteria and escherichia coli in gram-negative bacteria. The terpenoid such as perillaldehyde contained in perilla is a sweetener, and its sweetness is 2000 times that of sucrose.
Further, the preparation method of the collagen peptide composition comprises the following steps:
step one, treating the bovine achilles tendon to obtain a collagen stock solution, performing enzymolysis, salting out, dialysis and purification on the collagen stock solution to obtain collagen peptide with the molecular weight of 300-;
step two, mixing and dissolving sufficient sodium hyaluronate, tremella polysaccharide, a thickening agent and water at the temperature of 80-85 ℃ to obtain a solution A, and cooling the solution A to below 40 ℃ for later use;
weighing sufficient collagen peptide, compound fruit powder, concentrated fruit juice, purple perilla extract, green tea extract and sugar substitute, dissolving in the solution A, and uniformly stirring to obtain a collagen peptide composition;
and step four, sterilizing the glass container at high temperature, filling the collagen peptide composition, and sealing.
Further, the first step of treating the bovine achilles tendon to obtain a collagen stock solution, subjecting the collagen stock solution to enzymolysis, salting out, dialysis and purification to obtain collagen peptide with molecular weight of 300-:
(1) removing soft tissue and fat from fresh Achilles tendon, cleaning with purified water, pulverizing into 0.2mm × 0.2mm tissue fragments with pulverizer, adding into 5mol/L salt water, stirring, soaking for 20 hr, cleaning in 50 deg.C warm water, adding 10-15% NaHCO3Soaking the solution for 30min, removing components such as serum, washing with purified water, soaking in 5-10% sodium carbonate solution for 1 hr, defatting, and sterilizing.
(2) And (2) adding 0.5-2L of pepsin into the bovine achilles tendon treated in the step (1), and performing ultrasonic treatment to obtain the collagen with the triple-helical structure.
(3) Removing the precipitate from the collagen with the triple-helix structure in the step (2), performing centrifugal filtration, centrifuging for 5min every 5000g, collecting filtrate, adding complex enzyme with the mass volume ratio of 2-4%, and performing enzymolysis for 30-60min at 50 ℃ to obtain the collagen peptide.
(4) And (4) performing ultrafiltration on the collagen peptide obtained in the step (3) to obtain the collagen peptide with the molecular weight less than 3KD, namely the bovine achilles tendon collagen peptide with the tyrosinase inhibition effect. This is not described in detail in the prior art.
Example 2
The present embodiment provides a collagen peptide composition, which is prepared by the following steps:
s1, performing a series of pretreatment on Qinchuan cattle achilles tendon to obtain collagen stock solution, performing further enzymolysis, salting out, dialysis and purification on the collagen stock solution to obtain collagen peptide with the molecular weight of 300-.
S2, weighing 2g of sodium hyaluronate, 20g of tremella polysaccharide, 5g of hydroxyethyl cellulose and 700g of water, mixing and dissolving at the temperature of 80-85 ℃, keeping the temperature for 20 minutes, and cooling to below 40 ℃ to obtain a solution A. Wherein, the sodium hyaluronate and the tremella polysaccharide are provided by Huaxi Furida company.
S3, weighing 160g of collagen peptide, 10g of concentrated apple juice, 20g of passion fruit concentrated juice, 20g of perilla extract, 20g of green tea extract and 1.5g of sugar substitute, dissolving in the solution A, keeping the total amount of water supplement at 1000g, and uniformly stirring to obtain the collagen peptide composition.
S4, sterilizing the glass container at high temperature, filling the collagen peptide composition, and sealing.
Example 3
The present embodiment provides a collagen peptide composition, which is prepared by the following steps:
s1, performing a series of pretreatment on Qinchuan cattle achilles tendon to obtain collagen stock solution, performing further enzymolysis, salting out, dialysis and purification on the collagen stock solution to obtain collagen peptide with the molecular weight of 300-.
S2, weighing 2g of sodium hyaluronate, 20g of tremella polysaccharide and 700g of water, mixing and dissolving at the temperature of 80-85 ℃, keeping the temperature for 20 minutes, and cooling to below 40 ℃ to obtain solution A. Wherein, the sodium hyaluronate and the tremella polysaccharide are provided by Huaxi Furida company.
S3, weighing 100g of collagen peptide, 10g of concentrated apple juice, 20g of acerola cherry powder, 20g of medlar powder, 20g of perilla extract, 20g of green tea extract and 1.5g of sugar substitute, dissolving in the solution A, keeping the total amount of water supplement at 1000g, and stirring uniformly to obtain the collagen peptide composition.
S4, sterilizing the glass container at high temperature, filling the collagen peptide composition, and sealing.
Example 4
The present embodiment provides a collagen peptide composition, which is prepared by the following steps:
s1, performing a series of pretreatment on the Qinchuan cattle achilles tendon to obtain a collagen stock solution, and performing further enzymolysis, salting out, dialysis and purification on the collagen stock solution to obtain the collagen peptide with the molecular weight of 300-.
S2, weighing 2g of sodium hyaluronate, 20g of tremella polysaccharide and 800g of purified water, mixing and dissolving at the temperature of 80-85 ℃, keeping the temperature for 20 minutes, and cooling to below 40 ℃ to obtain solution A.
S3, weighing 200g of collagen peptide liquid, 10g of acerola cherry fruit powder, 10g of medlar fruit powder, 10g of perilla extract, 10g of green tea extract and 1g of sugar substitute, dissolving in the solution A, and uniformly stirring to obtain the collagen peptide composition.
S4, spray drying the collagen peptide composition to obtain solid powder, and subpackaging and sealing with aluminum foil bags.
Example 5
The present embodiment provides a collagen peptide composition, which is prepared by the following steps:
s1, performing a series of pretreatment on the Qinchuan cattle achilles tendon to obtain a collagen stock solution, and performing further enzymolysis, salting out, dialysis and purification on the collagen stock solution to obtain the collagen peptide with the molecular weight of 300-.
S2, weighing 2g of sodium hyaluronate, 20g of tremella polysaccharide and 800g of purified water, mixing and dissolving at the temperature of 80-85 ℃, keeping the temperature for 20 minutes, and cooling to below 40 ℃ to obtain solution A.
S3, weighing 400g of collagen peptide liquid, 10g of acerola cherry powder, 10g of medlar powder, 10g of perilla extract, 10g of green tea extract, 30g of juicy peach concentrated juice and 1g of sugar substitute, dissolving in the solution A, and uniformly stirring to obtain the collagen peptide composition.
S4, spray drying the collagen peptide composition to obtain solid powder, and subpackaging and sealing with aluminum foil bags.
Example 6
Experimental example 1
50 parts and 10 parts of the sealing sample obtained in example 2 are used for initial sample inspection, and 40 parts of the sealing sample are put into a constant temperature and humidity acceleration box and accelerated for 90 days at 40 ℃. 10 samples are taken out for detection of physicochemical indexes and microbial indexes in 10 days, 30 days, 60 days and 90 days respectively. According to the requirements of national standard GB/T4789.21-2003, the test results show that the total colony numbers of escherichia coli and mould of the initial sample and the accelerated sample are in the required range. As shown in Table 1, after the acceleration is completed, the total colony number does not exceed the standard, which indicates that the addition of the plant preservative from natural sources has an effective preservative function.
TABLE 1 example 2 initial and accelerated sample Total colony counts
Experimental example 2
The sample of example 2 was taken as an oral test sample and divided into 30ml, corresponding to 4.8g of collagen peptide, 60mg of sodium hyaluronate and 0.6g of tremella polysaccharide per bottle. 12 volunteers, female age 25-45, 10 people orally took one fruit juice per day, and 2 people took fruit juice as negative control. The skin moisture and the percutaneous water loss rate are tested by using a German CK skin tester, the test is carried out once every week, the observation is carried out for 8 weeks, and the results are summarized. As shown in fig. 1 and fig. 2, No. 11 and No. 12 as negative controls, it can be seen that the samples of oral example 2 can significantly increase the skin moisture content, improve the barrier function, and reduce the transdermal water loss rate; fig. 3 shows the result of collecting facial local fine wrinkles, the moisture content of skin is obviously changed before and after the sample is taken, and the collagen peptide composition can well improve the percutaneous barrier function and has very obvious effect of reducing the percutaneous water loss rate.
In summary, the collagen peptide composition provided by this embodiment adopts the collagen peptide purified from the achilles tendon of qinchuan cattle, the purification rate is high, the added solubility is good, the collagen is more easily absorbed in the form of short peptide, the thick fishy smell taste of the collagen peptide from the fish skin is improved, the taste compatibility is good, the fructo-oligosaccharide is provided by fruit powder and concentrated fruit juice to improve the taste, the provided vitamin C synergistically promotes the formation of collagen in vivo, the hyaluronic acid and tremella polysaccharide provide collagen fiber structure, a skin reservoir needs to be constructed, the perilla extract and the green tea extract are natural preservatives, the taste and flavor of the product can be ensured, and the long-term preservative requirement of the product can be maintained. Through human body verification for 8 weeks, the embodiment of the invention can obviously improve skin moisture and percutaneous water loss, improve skin elasticity, and improve fine lines and contours in photos. In summary, the collagen peptide composition provided by the embodiment of the invention has a simple preparation process, the collagen peptide is added at a low temperature, the influence of the existing high-temperature process on active substances and flavor is avoided, a non-antiseptic preparation process is realized, the taste and flavor are both good, meanwhile, the skin is full, the skin color is healthy and bright, the compact and full contour effect of the face is shaped, and the self moisturizing function of the skin is internally improved.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (6)
1. A collagen peptide composition characterized by: comprises the following components in percentage by mass: 2-20% of bovine collagen peptide, 0.001-0.002% of sodium hyaluronate, 1-5% of tremella polysaccharide, 2-30% of seasoning fruits, 1-5% of perilla extract, 1-5% of green tea extract, 0.1-0.3% of sugar substitute and 35-90% of stabilizing solution.
2. The collagen peptide composition of claim 1, wherein: the bovine collagen peptide is obtained by separating and hydrolyzing bovine achilles tendon, and has a molecular weight of 300-20000 Da.
3. The collagen peptide composition of claim 1, wherein: the flavoring fruit is compound fruit powder or concentrated fruit juice.
4. The collagen peptide composition of claim 3, wherein: the composite fruit powder is one or more of acerola fruit powder, apple juice powder, medlar fruit powder and passion fruit powder.
5. The collagen peptide composition of claim 3, wherein: the concentrated juice is one or more of concentrated apple juice, concentrated passion fruit juice and concentrated juicy peach juice.
6. The method of claim 1, wherein the collagen peptide composition comprises: the method comprises the following steps:
step one, treating the bovine achilles tendon to obtain a collagen stock solution, performing enzymolysis, salting out, dialysis and purification on the collagen stock solution to obtain collagen peptide with the molecular weight of 300-;
step two, mixing and dissolving sufficient sodium hyaluronate, tremella polysaccharide, a thickening agent and water at the temperature of 80-85 ℃ to obtain a solution A, and cooling the solution A to below 40 ℃ for later use;
weighing sufficient collagen peptide, seasoning fruits, perilla extract, green tea extract and sugar substitutes, dissolving the weighed collagen peptide, seasoning fruits, perilla extract, green tea extract and sugar substitutes in the solution A, and uniformly stirring to obtain a collagen peptide composition;
and step four, sterilizing the glass container at high temperature, filling the collagen peptide composition, and sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111170845.1A CN113812638A (en) | 2021-10-08 | 2021-10-08 | Collagen peptide composition and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111170845.1A CN113812638A (en) | 2021-10-08 | 2021-10-08 | Collagen peptide composition and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113812638A true CN113812638A (en) | 2021-12-21 |
Family
ID=78916186
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111170845.1A Pending CN113812638A (en) | 2021-10-08 | 2021-10-08 | Collagen peptide composition and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113812638A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114052259A (en) * | 2021-12-28 | 2022-02-18 | 广东海洋大学 | Composition with skin aging delaying effect and application thereof |
| CN114732094A (en) * | 2022-04-16 | 2022-07-12 | 江苏天美健大自然生物工程有限公司 | High-concentration collagen peptide fruity drink with antioxidant activity and preparation method thereof |
| CN114903129A (en) * | 2022-04-15 | 2022-08-16 | 沈阳农业大学 | Preparation method and application of berry anthocyanin-collagen-sodium hyaluronate steady-state composite juice |
| CN116286535A (en) * | 2023-03-27 | 2023-06-23 | 湖南绿韵数字化健康科技有限公司 | Collagen peptide composition containing probiotics and application thereof |
| CN117337920A (en) * | 2023-11-13 | 2024-01-05 | 海南华研胶原科技股份有限公司 | Highly concentrated collagen peptide beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363006A (en) * | 2018-09-30 | 2019-02-22 | 深圳汉朔建元健康管理有限公司 | A kind of collagen peptide drink |
| CN112704235A (en) * | 2020-12-28 | 2021-04-27 | 陕西医赛尔生物科技有限公司 | Silver-medlar active collagen oral liquid and preparation method thereof |
-
2021
- 2021-10-08 CN CN202111170845.1A patent/CN113812638A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109363006A (en) * | 2018-09-30 | 2019-02-22 | 深圳汉朔建元健康管理有限公司 | A kind of collagen peptide drink |
| CN112704235A (en) * | 2020-12-28 | 2021-04-27 | 陕西医赛尔生物科技有限公司 | Silver-medlar active collagen oral liquid and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 邓舜扬, 中国轻工业出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114052259A (en) * | 2021-12-28 | 2022-02-18 | 广东海洋大学 | Composition with skin aging delaying effect and application thereof |
| CN114903129A (en) * | 2022-04-15 | 2022-08-16 | 沈阳农业大学 | Preparation method and application of berry anthocyanin-collagen-sodium hyaluronate steady-state composite juice |
| CN114732094A (en) * | 2022-04-16 | 2022-07-12 | 江苏天美健大自然生物工程有限公司 | High-concentration collagen peptide fruity drink with antioxidant activity and preparation method thereof |
| CN114732094B (en) * | 2022-04-16 | 2023-09-01 | 江苏天美健大自然生物工程有限公司 | High-concentration collagen peptide fruity drink with antioxidant activity and preparation method thereof |
| CN116286535A (en) * | 2023-03-27 | 2023-06-23 | 湖南绿韵数字化健康科技有限公司 | Collagen peptide composition containing probiotics and application thereof |
| CN116286535B (en) * | 2023-03-27 | 2024-01-30 | 湖南绿韵数字化健康科技有限公司 | Collagen peptide composition containing probiotics and application thereof |
| CN117337920A (en) * | 2023-11-13 | 2024-01-05 | 海南华研胶原科技股份有限公司 | Highly concentrated collagen peptide beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113812638A (en) | Collagen peptide composition and preparation method thereof | |
| CN105792837B (en) | Composition comprising collagen peptide, elastin peptide and proteoglycan | |
| CN109730232A (en) | A kind of face beautifying and nourishing drink and preparation method thereof | |
| KR20080034890A (en) | Agent for enhancing collagen production and utilization of the same | |
| JP2016088933A (en) | Age production inhibitor and application thereof | |
| CN113907224A (en) | Composition formula of sodium hyaluronate youth drink | |
| CN110140844A (en) | A kind of beautifying and youth-keeping beverage and its preparation method and application | |
| CN111529474A (en) | Multi-effect composition for moisturizing, whitening and antioxidant repair and preparation method and application thereof | |
| CN115399413A (en) | Whitening and anti-aging composition, preparation process and application thereof | |
| CN114938835A (en) | Dihydroquercetin SOD (superoxide dismutase) collagen tripeptide beverage formula | |
| CN115176945A (en) | Bird's nest collagen peptide beverage and preparation method thereof | |
| EP3677248A1 (en) | Anti-aging agent for skin and anti-aging-related gene expression regulator | |
| US20240269208A1 (en) | Method for producing plant-derived collagen peptide mixture | |
| US6566346B2 (en) | Oral skin improving agent, skin improving method, and food composition for improving skin | |
| JP2002223726A (en) | Food for beauty | |
| CN102711786A (en) | Sebum secretion-blocking composition, and food or beverage containing same | |
| CN112841312A (en) | Collagen milk tea solid beverage and eating method thereof | |
| CN111903889A (en) | Formula of double-peptide combined skin-beautifying solid beverage | |
| CN107648585A (en) | A kind of anti-ageing anti-wrinkle Essence containing white fungus, aurantiamarin and soluble protein | |
| CN116508917A (en) | Sodium hyaluronate bottle gourd beverage | |
| CN109601786A (en) | A kind of collagen liquid beverage and preparation method thereof | |
| CN115590127A (en) | Collagen tripeptide oral liquid and preparation method thereof | |
| JP2006143671A (en) | Oral skin aging-preventing/improving agent | |
| CN111067845A (en) | Natural plant multi-effect repair mask and preparation method thereof | |
| CN111770778A (en) | Extract of Syzygium cumini fruit rich in organic acids, cosmetic composition comprising same and cosmetic use thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211221 |