CN114990185B - Preparation method of oligopeptide for improving defecation function of pet dogs and cats - Google Patents
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Abstract
The invention discloses a preparation method of oligopeptide for improving the defecation function of dogs and cats of pets, relates to the field of active peptide preparation, and in particular relates to a preparation method of wheat oligopeptide containing homocysteine and oxides thereof, which comprises the steps of pre-hydrolyzing wheat gluten, oxidizing and breaking protein disulfide bonds by utilizing amylase, glucose oxidase and ultrasonic cavitation, and continuing moderate enzymolysis. The wheat gluten is stirred in water and is easy to adhere to form clusters, so that disulfide bonds with firm protein are effectively opened, the hydrolysis degree of the obtained wheat oligopeptide is low, the cysteine content is high, the intestines and stomach conditions of dogs and cats of pets can be effectively improved, and the problems of non-pathological diarrhea, soft stool and the like of dogs and cats of pets due to change of raising places or daily ration are solved.
Description
Technical Field
The invention relates to the field of active peptide preparation, in particular to a preparation method of oligopeptide for improving the defecation function of dogs and cats of pets.
Background
Wheat gluten contains 75-85% of protein and 5-7% of starch. Wheat protein mainly consists of gliadin and glutenin, is rich in cysteine, wherein the cysteine content is about 2.0-2.5 percent of the total amino acid content and is higher than that of common plant protein, and the sulfhydryl groups of the cysteine exist in the form of intramolecular disulfide bonds and intermolecular disulfide bonds, so that the problems of poor solubility, low bioavailability and the like are caused.
With the intensive research of protein nutrition, researchers find that animals absorb proteins not only in the form of free amino acids but also in the form of oligopeptides, and the latter also has the advantages of high absorption speed, difficult saturation, promotion of amino acid absorption and the like, so that more and more proteins are hydrolyzed into polypeptides for use. The protease is used for enzymolysis of wheat gluten, so that the solubility of the wheat gluten can be increased, and wheat peptide with various biological activities of reducing blood pressure, resisting oxidation, improving immunity and the like can be obtained, wherein the polypeptide containing cysteine also has the functions of broad-spectrum antibiosis, metal ion chelating and the like, and can also play an important physiological role in vivo as a cysteine slow-release precursor substance: (1) Directly removing sulfhydryl and amino to generate pyruvic acid which participates in sugar metabolism; (2) Oxidizing sulfhydryl groups into sulfenyl groups, then deaminating and sulfenyl groups, and finally generating pyruvic acid and sulfurous acid, wherein the pyruvic acid and sulfurous acid can participate in sugar metabolism, and the sulfuric acid can be changed into sulfuric acid after the oxidation of the pyruvic acid; (3) After sulfydryl is oxidized into sulfydryl, sulfydryl is decarboxylated to form hypotaurine, the hypotaurine is a good antioxidant and can be oxidized to form taurine, the taurine is an active substance for regulating normal physiological activities of organisms, and has the functions of diminishing inflammation, easing pain, maintaining osmotic pressure balance of the organisms, maintaining normal vision and the like, and is also a constituent of bile acid, and the formed bile acid is favorable for promoting digestion and absorption of lipids; (4) Cysteine is also a raw material for synthesizing glutamic acid, so that glutathione is synthesized, and the cysteine can help dogs and cats to maintain normal immune system functions, and has the functions of antioxidation and detoxification.
The more the disulfide bond number of protein is, the greater the stability of protein molecule against external factor is, the protease is hard to contact with disulfide bond protected enzymolysis site, so that the resistance to protease digestion is stronger, therefore, the conventional method is used for enzymolysis of wheat gluten powder, the cysteine content of oligopeptide is low (less than or equal to 0.25%) at lower hydrolysis degree (less than or equal to 8%), the cysteine content of oligopeptide can be increased (more than or equal to 1%) at higher hydrolysis degree (more than or equal to 15%), but the excessive hydrolysis can result in loss of polypeptide activity and higher content of free amino acid in hydrolysate (more than or equal to 25%). Sun Yuan et al (Sun Yuan, kong Xiangzhen, huato Fei. Wheat gluten protein enrichment and characterization of cysteine-containing wheat peptide [ J ]. Food and fermentation industry, 2020,46 (19): 64-69.) enrichment of cysteine-containing wheat peptide with mercaptopropyl resin Sepharose 6B, the mercapto content increased from original 195. Mu. Mol/g protein to 994.95. Mu. Mol/g protein, but the process of the method is complex and costly, and the process of obtaining wheat oligopeptide with high cysteine content directly under the condition of lower hydrolysis degree has not been reported yet.
The convenient soft diarrhea is a symptom which frequently occurs on the bodies of the dogs and cats of the pets, and can influence the normal physiological activities of the dogs and cats of the pets, cause great damage to the health state of the pets, and seriously influence interaction between the pets and human beings. The causes of soft stool and diarrhea in dogs and cats in pets can be classified into pathological and non-pathological. The pathological soft stool is usually caused by the fact that pets are infected with certain pathogenic bacteria to cause inflammation of intestinal tracts or normal microbial population changes of the intestinal tracts, so that the absorption of nutrient substances such as fecal moisture by the intestinal tracts is influenced, and the condition of soft stool is caused; the non-pathological soft diarrhea is 70-80% because of the stress state caused by the sudden change of the food change or living environment of the pet dogs and cats, the digestive tract condition or the microenvironment such as intestinal flora of the pet dogs and cats are influenced, the absorption capacity of nutrient substances is poor, and the content of nutrient substances such as fecal moisture is high. At present, a plurality of products aiming at pathological stool softness of pet dogs and cats exist on the market, but no research on relieving or improving the stool softness of the pet dogs and cats caused by stress by utilizing wheat oligopeptide is yet reported.
Disclosure of Invention
To overcome the defects of the prior methods, the invention aims at providing a preparation method of wheat oligopeptide containing homocysteine and oxides thereof and a method for applying the wheat oligopeptide to pet functional foods.
The invention provides a preparation method of oligopeptide for improving the defecation function of dogs and cats of pets, which comprises the following steps:
(1) Wheat gluten prehydrolysis
10 parts of wheat gluten is added into 125-200 parts of water, 0.05-0.1 part of neutral proteinase is added, the pH is maintained to be 5.5-7.0, the temperature is maintained to be 50-60 ℃, and the enzymolysis is carried out for a period of time until the hydrolysis degree is 3-5%.
By the setting, the molecular weight of the wheat gluten is reduced through protease prehydrolysis, so that a suspension with lower adhesiveness can be formed, the defect that the wheat gluten is easy to adsorb and bond and agglomerate when being stirred in water can be overcome, and the subsequent reaction is facilitated.
(2) Cysteine oxidation of wheat gluten
The pH of the pre-hydrolyzed wheat gluten is adjusted to 5.5-7.0, 0.005-0.01 part of amylase (saccharifying enzyme) is added, 0.005-0.01 part of glucose oxidase, the constant temperature is 40-50 ℃, air is pumped in, divergent ultrasonic treatment (ultrasonic power density is 10-50W/L, ultrasonic frequency is 40-60 kHz) is applied, and stirring is carried out for 15-20 min.
By the setting, the starch in the wheat gluten is hydrolyzed into glucose, and glucose oxidase is utilized to catalyze the reaction of glucose and oxygen dissolved in enzymolysis liquid to generate glucono-delta-lactone and H 2 O 2 Instantaneous high temperature assist H by cavitation of ultrasound 2 O 2 The free sulfhydryl and disulfide bond of cysteine are oxidized, so that the local compact structure of the protein is opened, and the subsequent proteolysis is facilitated.
(3) Enzymolysis of oxidized wheat gluten
The pretreated wheat gluten is not supplemented with protease or is supplemented with 0.02 to 0.05 part of neutral protease, the pH is maintained to be 5.5 to 7.0, the temperature is maintained to be 50 to 60 ℃, the enzymolysis is continued for a period of time until the hydrolysis degree is 10 to 12 percent, the enzyme is deactivated after the reaction is finished for 15 to 20 minutes, the supernatant is obtained by centrifugation, and the wheat oligopeptide is prepared by spray drying.
The neutral protease can tolerate H 2 O 2 Oxidation and little enzyme activity loss, so that neutral protease can be not added for continuous reaction.
2. The wheat oligopeptide obtained by the method is applied to the pet food for improving the non-pathological diarrhea, fecal softness and other sub-health conditions of dogs and cats.
The invention has the specific advantages that:
(1) The wheat gluten is prehydrolyzed by protease, overcomes the defect that the wheat gluten is easy to adhere to and agglomerate when being stirred in water, and is suitable for the subsequent H 2 O 2 The disulfide bonds of oxidized cysteines open the strong disulfide structure of proteins, making wheat oligopeptides of homocysteine (and its derivatives) at low hydrolysis levels is highly advantageous. Compared with the traditional process, the cysteine product prepared by the methodHigh content of>1.1 percent, the degree of oligopeptide hydrolysis is low<12 percent of less free amino acid<10 percent of the compound has no excessive enzymolysis, low bitterness and good palatability, and the gluconic acid-delta-lactone contained in the product can also play the roles of a stabilizer, a sour agent, a preservative and a preservative;
(2) The wheat oligopeptide prepared by the invention is rich in cysteine, can be further converted into taurine to participate in body metabolism besides being supplied to body for nutrition, has the effects of diminishing inflammation, easing pain, maintaining osmotic pressure balance of the body, maintaining normal visual function, promoting digestion and absorption of lipid and the like, and also has the effect of promoting biochemical synthesis of hexosamine and glucosamine which are gastric mucosa epithelial components by a relatively high proportion (about 20 percent), and can play roles in protecting intestinal mucosa and promoting intestinal absorption capacity.
(3) Animal experiments prove that the wheat oligopeptide prepared by the invention can effectively improve the gastrointestinal conditions of dogs and cats of pets, reduce the problems of non-pathological diarrhea, soft stool and the like caused by changing the raising places or daily ration of the dogs and cats of the pets, increase the normal rate of defecation of dogs to more than 90%, increase the normal rate of defecation of cats to more than 70% from 20%, enhance the adaptability of the dogs and cats of the pets to new environments and new foods, and provide convenience for the owners of the pets to raise the dogs and cats of the pets.
Detailed Description
The terms used in the present invention generally have meanings commonly understood by those of ordinary skill in the art unless otherwise indicated. The invention will be described in further detail below in connection with specific examples and with reference to the data. It should be understood that these examples are intended to illustrate the invention and are not intended to limit the scope of the invention in any way.
In the following examples, various processes and methods, which are not described in detail, are conventional methods well known in the art. The sources of the reagents used, the trade names and the necessary list the constituents are all indicated at the first occurrence, and the same reagents used thereafter, unless otherwise indicated, are all the same as the first indicated.
Free amino acid determination method: weighing a sample (about 50-100 mg, accurate to 0.1mg, and the sample weighing is matched with the dilution multiple, so that the final concentration of each amino acid is 50-200 nmol/mL or the total amino acid mass concentration is 0.1-0.3 mg/mL) containing 10-20 mg of protein in a 20mL anaerobic tube. 10mL of 6mol/L HCl (500 mL of high-grade pure hydrochloric acid (36% -38%) is taken, the volume is fixed to 1000mL, and 1g of phenol is added). Then placing the hydrolysis tube into a refrigerant, freezing for 3-5 min, then connecting the hydrolysis tube to an exhaust tube of a vacuum pump, vacuumizing (approaching 0 Pa), and then filling high-purity nitrogen; and vacuumizing and filling nitrogen, repeating for three times, and sealing or screwing the screw cap in the nitrogen filling state. The sealed hydrolysis tube is put into a constant temperature oven at 110+/-1 ℃ for hydrolysis for 22 hours, and then taken out for cooling. After hydrolysis, cooling, mixing, opening a tube, filtering (filter paper) and fixing the volume. Placing a proper amount (about 0.2 mL) of filtrate into a 1.5mL centrifuge tube, placing the filtrate into a concentrator at a temperature lower than 60 ℃, vacuumizing, evaporating to dryness, adding a little water if necessary, and repeatedly evaporating to dryness for 1-2 times. And (5) adding the sample loading liquid and then loading the sample on a machine for measurement.
Cysteine assay method: taking 7.5-25 mg of protein-containing sample in a 20mL anaerobic tube (without sticking wall); 2mL of a precooled performic acid solution (30% H) was added to ice water at 0deg.C 2 O 2 And 88% formic acid according to 1:9 (V/V) mixing, standing at room temperature for 1h, cooling in 0 ℃ ice water for 30min, and preparing just before using), wherein the sample is required to be completely wetted but not shaken when liquid is added; placing in a refrigerator at 2deg.C for 15h, or in a water bath at 55deg.C for 15min; the excessive performic acid in the solution can be kept stand for 30min in an ice bath by adding 168mg of sodium metabisulfite; 7.5mL of HCl (6.8 mol/L) was added; placing the mixture in a constant temperature oven at 110+/-1 ℃ for hydrolysis for 22-24 h. After the hydrolysis is completed, cooling, mixing uniformly, transferring the hydrolysate to a 50mL volumetric flask by using ultrapure water, adding a proper amount of sodium hydroxide solution to adjust the pH to 2.2, then fixing the volume, vibrating and mixing uniformly, taking a proper amount of sample, filtering by using a 0.22 mu m filter membrane, and measuring by a machine.
Glutamine determination method: reference is made to the methods of the ceramic champion et al (Zhengzhou food college, 1999,20 (4): 65-67).
Neutral protease (unit enzyme activity is 10 ten thousand U/g), amylase (saccharifying enzyme, unit enzyme activity is 10 ten thousand U/g) and glucose oxidase (unit enzyme activity is 1 ten thousand U/g) used in the invention are purchased from Nanning Pang Bo biological engineering Co.
Comparative example 1
10 parts of wheat gluten is added into 200 parts of water, 0.05 part of neutral proteinase is added, the pH is maintained at 6.5 and the temperature is maintained at 50 ℃, the enzymolysis is carried out for a period of time until the hydrolysis degree is 8%, the enzyme is inactivated by boiling for 15min after the reaction is finished, the supernatant is centrifugally taken, and the obtained polypeptide is spray-dried to obtain the wheat oligopeptide, wherein the cysteine content of the obtained polypeptide is 0.25%, the free amino acid content is 15% and the glutamine content is 18%.
Comparative example 2
10 parts of wheat gluten is added into 200 parts of water, 0.05 part of neutral proteinase is added, the pH is maintained at 6.5 and the temperature is maintained at 50 ℃, the enzymolysis is carried out for a period of time until the hydrolysis degree is 18%, the enzyme is inactivated by boiling for 15min after the reaction is finished, the supernatant is centrifugally taken, and the obtained polypeptide is spray-dried to obtain the wheat oligopeptide, wherein the cysteine content of the obtained polypeptide is 0.86%, the free amino acid content is 28.0% and the glutamine content is 20.2%.
Example 1
10 parts of wheat gluten is added into 200 parts of water, 0.05 part of neutral proteinase is added, the pH is maintained at 6.5 and the temperature is 50 ℃, and enzymolysis is carried out for a period of time until the hydrolysis degree is 3%.
The pH of the pre-hydrolyzed wheat gluten was adjusted to 5.5, 0.005 parts amylase (saccharifying enzyme), 0.01 parts glucose oxidase, constant temperature 50℃was added, air was pumped in, divergent sonication (10W/L, 60 kHz) was applied and stirred for 20min.
Adding 0.05 part of neutral protease into the pretreated wheat gluten, maintaining the pH at 6.5 and the temperature at 50 ℃, carrying out enzymolysis for a period of time until the hydrolysis degree is 10%, boiling for 15min after the reaction is finished, inactivating the enzyme, centrifuging, taking the supernatant, and spray-drying to obtain the wheat oligopeptide. The obtained wheat oligopeptide has cysteine content of 1.13%, free amino acid content of 9.2% and glutamine content of 18.2%.
Example 2
10 parts of wheat gluten is added into 125 parts of water, 0.1 part of neutral proteinase is added, the pH is maintained to be 7.0, the temperature is maintained to be 60 ℃, and enzymolysis is carried out for a period of time until the hydrolysis degree is 5%.
The pH of the pre-hydrolyzed wheat gluten was adjusted to 6.5, 0.01 parts of amylase (saccharifying enzyme), 0.01 parts of glucose oxidase, constant temperature 40℃and air were pumped in, and divergent sonication (50W/L, 40 kHz) was applied and stirred for 15min.
The pretreated wheat gluten is not supplemented with protease, the pH is maintained at 7.0 and the temperature is 60 ℃, the enzymolysis is carried out for a period of time until the hydrolysis degree is 12%, the enzyme is deactivated after boiling for 20min, the supernatant is centrifugated, and the wheat oligopeptide is obtained by spray drying. The obtained wheat oligopeptide has cysteine content of 1.78%, free amino acid content of 5.3% and glutamine content of 21.5%.
Example 3
10 parts of wheat gluten is added into 200 parts of water, 0.075 part of neutral proteinase is added, the pH is maintained to be 5.5, the temperature is maintained to be 55 ℃, and enzymolysis is carried out for a period of time until the hydrolysis degree is 4%.
The pH of the pre-hydrolyzed wheat gluten was adjusted to 6.5, 0.0075 parts of amylase (saccharifying enzyme), 0.0075 parts of glucose oxidase, constant temperature 45℃and air were pumped in, divergent sonications (30W/L, 50 kHz) were applied and stirred for 15min.
The pretreated wheat gluten is not supplemented with protease, the pH is maintained at 5.5 and the temperature is maintained at 55 ℃, the enzymolysis is carried out for a period of time until the hydrolysis degree is 10%, the enzyme is deactivated after boiling for 20min, the supernatant is centrifugated, and the wheat oligopeptide is obtained by spray drying. The obtained wheat oligopeptide has a cysteine content of 1.23%, a free amino acid content of 8.71% and a glutamine content of 19.6%.
Example 4
10 parts of wheat gluten is added into 125 parts of water, 0.08 part of neutral proteinase is added, the pH is maintained at 6.5, the temperature is maintained at 60 ℃, and the enzymolysis is carried out for a period of time until the hydrolysis degree is 4%.
The pH of the pre-hydrolyzed wheat gluten was adjusted to 7.0, 0.005 parts amylase (saccharifying enzyme), 0.005 parts glucose oxidase, constant temperature 50℃was added, air was pumped in, divergent sonication (30W/L, 50 kHz) was applied and stirred for 15min.
Adding 0.02 parts of neutral protease into the pretreated wheat gluten, maintaining the pH at 6.5 and the temperature at 60 ℃, carrying out enzymolysis for a period of time until the hydrolysis degree is 12%, boiling for 20min after the reaction is finished, inactivating the enzyme, centrifuging, taking the supernatant, and spray-drying to obtain the wheat oligopeptide. The obtained wheat oligopeptide has a cysteine content of 1.81%, a free amino acid content of 4.9% and a glutamine content of 24.1%.
The beneficial effects of the present invention are described below by way of animal experiments.
1. Experimental test method
Selecting 60 cats with the age of 1-3 years and the weight of 1.5-4 kg and showing health in a certain breeding base; 60 healthy dogs with ages 1-6 and body weights 5-10 kg were selected. Dogs and cats are randomly divided into 10 groups, 2 groups are used as cat comparison groups, and 4 groups are used as cat experiment groups; group 2 served as the canine control group and group 4 served as the canine experimental group. The 120 dogs and cats were transported to a new feeding base (new brand ration replacement) 25 km away, the dogs and cats experimental groups 1, 2, 3, and 4 were free to eat the new brand ration with 2% of the oligopeptides of examples 1, 2, 3, and 4 added thereto, the dogs and cats comparative groups 1 and 2 were free to eat the new brand ration with 2% of the oligopeptides of comparative examples 1 and 2 added thereto, and after 2 consecutive days, the excretions of all dogs and cats were observed and collected and stored on day 3, and were dried to constant weight in an oven at 105 ℃, and the moisture content was measured, and the results are shown in tables 3 and 4.
The pet defecation condition was scored as follows, total defecation condition score=defecation number score+defecation morphology score.
Table 1 table for scoring the number of times of defecation by pet dogs and cats
Table 2 table for scoring the bowel movement morphology of pet dogs and cats
2. Experimental results
As shown in table 3, the average moisture content of the excreta of the cats in the comparison groups 1 and 2 was 85.6% and 75.8%, and the moisture content of the excreta of the cats in the experimental group was 61.1% at the minimum, and the improvement of the comparison groups was obvious; the average moisture content of the excreta of the canine comparison groups 1 and 2 is 79.3 percent and 74.4 percent, the minimum moisture content of the excreta of the canine experimental group is 34.7 percent, the improvement is obvious compared with the comparison group, and the improvement effect of dogs is better than that of cats.
Table 3 determination of moisture content of pet canine cat excrement
As can be seen from table 4, after 3 days of feeding, the average stool scores of cat comparison groups 1, 2 were 8.7 and 8.4, and the average stool scores of cat experiment groups 1, 2, 3, 4 were 4.6, 5.2, 5.1, and 4.8, respectively, demonstrating that examples 1, 2, 3, and 4 are better for improving stool condition in stress state of pet cat, wherein the difference is significant compared with comparison group with experiment groups 1 and 4 as optimal; the average stool scores of dogs in the comparison groups 1 and 2 were 8.5 and 8.2, and the average stool scores of dogs in the experimental groups 1, 2, 3 and 4 were 3.0, 3.4, 2.6 and 3.1, respectively, showing that examples 1, 2, 3 and 4 were excellent in improving stool condition of the pet dogs in the stress state, wherein the difference was significant compared with the comparison group with the experimental groups canine 1 and canine 3 being optimal.
Table 4 table for scoring the bowel movement status of pet dogs and cats
The foregoing embodiments are merely examples of the present invention, and the scope of the present invention includes, but is not limited to, the forms and styles of the foregoing embodiments, and any suitable changes or modifications made by those skilled in the art, which are consistent with the claims of the present invention, shall fall within the scope of the present invention.
Claims (3)
1. The preparation method of the oligopeptide for improving the defecation function of the pet dogs and cats is characterized by comprising the following steps of:
(1) Wheat gluten prehydrolysis
Adding 10 parts of wheat gluten into 125-200 parts of water, adding 0.05-0.1 part of neutral protease, maintaining the pH at 5.5-7.0, maintaining the temperature at 50-60 ℃, and carrying out enzymolysis for a period of time until the hydrolysis degree is 3% -5%;
(2) Cysteine oxidation of wheat gluten
Adjusting the pH of the pre-hydrolyzed wheat gluten to 5.5-7.0, adding 0.005-0.01 part of saccharifying enzyme, 0.005-0.01 part of glucose oxidase, pumping air at a constant temperature of 40-50 ℃, applying divergent ultrasonic treatment and stirring for 15-20 min;
(3) Enzymolysis of oxidized wheat gluten
The pretreated wheat gluten is not supplemented with protease or is supplemented with 0.02-0.05 part of neutral protease, the pH is maintained to be 5.5-7.0, the temperature is maintained to be 50-60 ℃, the enzymolysis is continued for a period of time until the hydrolysis degree is 10% -12%, the enzyme is deactivated after the reaction is finished by boiling for 15-20 min, the supernatant is obtained by centrifugation, and the wheat oligopeptide is obtained by spray drying.
2. The method for preparing oligopeptide for improving the defecation function of pet dogs and cats according to claim 1, wherein the divergent ultrasonic treatment parameter in the step (2) is ultrasonic power density of 10-50W/L and ultrasonic frequency of 40-60 kHz.
3. Use of a wheat oligopeptide obtained by the oligopeptide preparation method for improving the defecation function of a pet dog or cat in preparation of a pet food for improving non-pathological diarrhea and stool softness of the pet dog or cat according to claim 1 or 2.
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| 小麦低聚肽的功能作用研究进展及应用前景展望;邵剑钢等;中国食物与营养;第22卷(第10期);72-74 * |
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