CN115024496A - Composite preparation containing ovalbumin peptide - Google Patents
Composite preparation containing ovalbumin peptide Download PDFInfo
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- CN115024496A CN115024496A CN202210705307.6A CN202210705307A CN115024496A CN 115024496 A CN115024496 A CN 115024496A CN 202210705307 A CN202210705307 A CN 202210705307A CN 115024496 A CN115024496 A CN 115024496A
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- ovalbumin
- ovalbumin peptide
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- 238000002360 preparation method Methods 0.000 title claims abstract description 62
- GSSMIHQEWAQUPM-AOLPDKKJSA-N ovalbumin peptide Chemical compound C([C@H](NC(=O)[C@H](C(C)C)NC(=O)[C@H](C)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CO)NC(=O)[C@@H](N)[C@@H](C)CC)C(=O)N[C@@H](C)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1NC=NC=1)C(=O)N[C@@H](C)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](C)C(=O)NCC(=O)N[C@@H](CCCNC(N)=N)C(O)=O)C1=CN=CN1 GSSMIHQEWAQUPM-AOLPDKKJSA-N 0.000 title claims abstract description 42
- 239000002131 composite material Substances 0.000 title claims description 23
- 108010058846 Ovalbumin Proteins 0.000 claims abstract description 55
- 239000000843 powder Substances 0.000 claims abstract description 34
- 229940092253 ovalbumin Drugs 0.000 claims abstract description 32
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 25
- 150000001875 compounds Chemical class 0.000 claims abstract description 18
- 239000008223 sterile water Substances 0.000 claims abstract description 11
- 229930003231 vitamin Natural products 0.000 claims abstract description 11
- 235000013343 vitamin Nutrition 0.000 claims abstract description 11
- 239000011782 vitamin Substances 0.000 claims abstract description 11
- 229940088594 vitamin Drugs 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- -1 compound vitamin Chemical class 0.000 claims abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 claims description 34
- 102000002322 Egg Proteins Human genes 0.000 claims description 34
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 31
- 235000014103 egg white Nutrition 0.000 claims description 31
- 210000000969 egg white Anatomy 0.000 claims description 31
- 102000004190 Enzymes Human genes 0.000 claims description 21
- 108090000790 Enzymes Proteins 0.000 claims description 21
- 108091005658 Basic proteases Proteins 0.000 claims description 17
- 235000019750 Crude protein Nutrition 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 238000000926 separation method Methods 0.000 claims description 9
- 238000006243 chemical reaction Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 108010064983 Ovomucin Proteins 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 238000011033 desalting Methods 0.000 claims description 6
- 238000000502 dialysis Methods 0.000 claims description 6
- 238000007865 diluting Methods 0.000 claims description 6
- 239000003085 diluting agent Substances 0.000 claims description 6
- 238000010790 dilution Methods 0.000 claims description 6
- 239000012895 dilution Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000035484 reaction time Effects 0.000 claims description 6
- 238000005185 salting out Methods 0.000 claims description 6
- 238000001291 vacuum drying Methods 0.000 claims description 6
- 241000207199 Citrus Species 0.000 claims description 5
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 235000020971 citrus fruits Nutrition 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 240000008397 Ganoderma lucidum Species 0.000 claims description 4
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 4
- 238000009472 formulation Methods 0.000 claims description 4
- 150000004676 glycans Chemical class 0.000 claims description 4
- 229920001282 polysaccharide Polymers 0.000 claims description 4
- 239000005017 polysaccharide Substances 0.000 claims description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 3
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 229920002581 Glucomannan Polymers 0.000 claims description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 3
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 240000008866 Ziziphus nummularia Species 0.000 claims description 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 3
- 229940046240 glucomannan Drugs 0.000 claims description 3
- 235000010485 konjac Nutrition 0.000 claims description 3
- 235000019155 vitamin A Nutrition 0.000 claims description 3
- 239000011719 vitamin A Substances 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 229940045997 vitamin a Drugs 0.000 claims description 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 229940088598 enzyme Drugs 0.000 description 19
- 239000004365 Protease Substances 0.000 description 8
- 230000007062 hydrolysis Effects 0.000 description 8
- 238000006460 hydrolysis reaction Methods 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 7
- 108091005804 Peptidases Proteins 0.000 description 6
- 102000035195 Peptidases Human genes 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 238000010586 diagram Methods 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 241000219051 Fagopyrum Species 0.000 description 4
- 239000013589 supplement Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 108090000145 Bacillolysin Proteins 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 206010020710 Hyperphagia Diseases 0.000 description 2
- 108091005507 Neutral proteases Proteins 0.000 description 2
- 102000035092 Neutral proteases Human genes 0.000 description 2
- 108090000526 Papain Proteins 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 108010007119 flavourzyme Proteins 0.000 description 2
- 235000019823 konjac gum Nutrition 0.000 description 2
- 229940055729 papain Drugs 0.000 description 2
- 235000019834 papain Nutrition 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 230000036186 satiety Effects 0.000 description 2
- 235000019627 satiety Nutrition 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- 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
- A23L33/125—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
- 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
- A23L33/15—Vitamins
-
- 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
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention relates to the technical field of food nutrients, in particular to a compound preparation containing ovalbumin peptide; the compound preparation containing the ovalbumin peptide is prepared from the following components: modified ovalbumin polypeptide, compound vitamin, dietary fiber powder, spine date seed powder, ganoderan and the balance of sterile water, and correspondingly provides a preparation method, which comprises the following steps: obtaining ovalbumin; preparing modified ovalbumin polypeptide for later use; preparing dietary fiber powder for later use; the compound preparation containing the ovalbumin peptide can be prepared by sequentially adding the compound vitamin, the dietary fiber powder, the spine date seed powder and the ganoderan into sterile water according to the parts by weight, the peculiar smell of the compound preparation is effectively reduced by modifying the added ovalbumin peptide, so that the use experience of a user is improved, meanwhile, the preparation method is correspondingly improved, the ovalbumin peptide is modified, the peculiar smell is effectively reduced, and the experience of an eater is improved.
Description
Technical Field
The invention relates to the technical field of food nutrients, in particular to a compound preparation containing ovalbumin peptide.
Background
Ovalbumin is used as the most abundant protein in egg white and contains amino acid required by human body, so the ovalbumin is widely used as a nutrition supplement to meet the requirement of healthy users;
when the supplement directly added with the ovalbumin is taken, the ovalbumin is found to be rich in amino acid and has odor, so that part of people who cannot accept the odor cannot directly take the supplement directly added with the ovalbumin;
therefore, a complex formulation which can retain the nutrition of ovalbumin and has no peculiar smell is urgently needed to meet the requirements of users for nutrition supplement.
Disclosure of Invention
The invention aims to provide a compound preparation containing ovalbumin peptide, which solves the problem that the ovalbumin is peculiar in smell when being taken directly.
In order to achieve the aim, the invention provides a compound preparation containing ovalbumin peptide, which is prepared from the following components in parts by weight:
3-5 parts of modified ovalbumin polypeptide;
10-15 parts of compound vitamin
1-1.5 parts of dietary fiber powder
4.5-6.5 parts of wild jujube kernel powder
6-8 parts of ganoderma lucidum polysaccharide
The balance being sterile water.
The components of the composite preparation are improved, and the modified ovalbumin polypeptide is replaced by the ovalbumin polypeptide, so that the odor in the composite preparation is effectively reduced, and the problem that a user is unwilling to take the composite preparation due to improper taste is solved.
Wherein the compound vitamin is prepared from vitamin A, vitamin C, vitamin B1 and vitamin B2 in a weight ratio of 1-12: 6-8: 1-2: 2-3.
The vitamin is added, the nutrition of the compound preparation is further enriched, and various nutritional ingredients are supplemented for eaters so as to meet the pursuit of the eaters for health.
The dietary fiber powder comprises oat flour, buckwheat flour, citrus fiber and konjac glucomannan in a weight ratio of 10-12: 20-25.
The composition of the dietary fiber is improved, and the oat flour, the buckwheat flour, the citrus fiber and the konjac gum are compounded, so that the dietary fiber can improve the satiety of the compound preparation, and the excessive eating of eaters is avoided.
The invention also provides a preparation method of the compound preparation containing the ovalbumin peptide, which is used for preparing the compound preparation containing the ovalbumin peptide,
the method comprises the following steps:
taking egg white as a raw material, collecting egg white liquid, and obtaining egg white protein after separation treatment;
adding an enzyme source accounting for 0.1-0.5% of the weight of the ovalbumin into the ovalbumin, uniformly mixing, and preparing modified ovalbumin polypeptide for later use under preset conditions;
preparing dietary fiber powder for later use;
sequentially adding the multivitamin, the dietary fiber powder, the spina date seed powder and the ganoderan into sterile water according to the parts by weight to prepare the composite preparation containing the ovalbumin peptide.
The improved preparation method can eliminate the smell emitted by egg albumin through enzymolysis, thereby reducing the reluctance of taking the compound preparation due to the smell.
Wherein the separation process comprises the steps of:
filtering the egg white liquid by using double-layer gauze;
adding 0.9% normal saline with the mass 5 times that of the filtered egg white into the filtered egg white, and diluting to obtain a diluent;
centrifuging the dilution to remove ovomucin;
salting out the supernatant, centrifuging, and removing the supernatant to obtain crude protein;
desalting the crude protein by dialysis, and vacuum drying to obtain ovalbumin.
During separation, the ovalbumin is purified so as to facilitate subsequent enzymolysis treatment, and the ovalbumin polypeptide is formed by adding enzyme into the purified ovalbumin on the basis of reducing odor and can be quickly absorbed by eaters after being added into a compound preparation.
Wherein the enzyme source is alkaline protease.
The alkaline protease has better treatment effect.
And (3) enzymolysis test:
papain, neutral protease, alkaline protease and flavourzyme are used as raw materials, a single egg albumin enzymolysis experiment is carried out, 5% egg albumin powder solution is used as substrate solution, each enzyme is respectively added for carrying out the experiment to analyze and compare the hydrolysis capacity of each enzyme, the experiment result is shown in figure 3, under the condition that other conditions are consistent and the type of the added enzyme is only changed, according to figure 3, when the hydrolysis degree of the alkaline protease reaches 26.55%, the hydrolysis capacity is obviously superior to that of other 3 proteases because the enzyme activity of the alkaline protease is higher than that of the other 3 proteases, meanwhile, the optimal pH value of the alkaline protease is about 8.5, and the protein can be cracked under the alkaline condition, so the alkaline protease is selected as the enzyme source in the application.
The preset conditions are that the reaction temperature is 48-52 ℃, the reaction time is 4-6 hours, and the pH is 8-8.5.
According to the test result of fig. 3, when the reaction temperature is set at 48-52 ℃ and the pH is 8-8.5, the activity of the alkaline protease can be remarkably improved, so that the enzymolysis capacity of the ovalbumin is improved.
According to the ovalbumin peptide-containing composite preparation, on one hand, the composition of the composite preparation is improved, the added ovalbumin peptide is modified, the peculiar smell of the composite preparation is effectively reduced, the use experience of a user is improved, and meanwhile, the preparation method is correspondingly improved, the ovalbumin peptide is modified, the peculiar smell is effectively reduced, and the experience of the user is improved.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments or the prior art descriptions will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a schematic diagram of the steps of a method for preparing a complex preparation containing ovalbumin peptide according to the present invention.
FIG. 2 is a schematic diagram of the separation process of the preparation method of the complex preparation containing ovalbumin peptide provided by the present invention.
FIG. 3 is a comparison of the degree of hydrolysis between different proteases in a method for preparing a complex formulation comprising ovalbumin peptide according to the present invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
In the description of the present invention, it is to be understood that the terms "length", "width", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships illustrated in the drawings, and are used merely for convenience in describing the present invention and for simplicity in description, and do not indicate or imply that the devices or elements referred to 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. Further, in the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
Referring to fig. 1 to 3, fig. 1 is a schematic diagram showing a process for preparing a complex preparation containing ovalbumin peptide, fig. 2 is a schematic diagram showing a process for separating a process for preparing a complex preparation containing ovalbumin peptide, and fig. 3 is a schematic diagram showing a comparison of degrees of hydrolysis between different proteases in a process for preparing a complex preparation containing ovalbumin peptide.
The invention provides a composite preparation containing ovalbumin peptide, which is prepared from the following components in parts by weight:
3-5 parts of modified ovalbumin polypeptide;
10-15 parts of compound vitamin
1-1.5 parts of dietary fiber powder
4.5-6.5 parts of wild jujube kernel powder
6-8 parts of ganoderma lucidum polysaccharide
The balance being sterile water.
In the embodiment, the ingredients of the composite preparation are improved, and the modified ovalbumin polypeptide is replaced by the ovalbumin polypeptide, so that the odor in the composite preparation is effectively reduced, and the problem that a user is unwilling to take the composite preparation due to improper taste is avoided.
Further, the vitamin complex comprises vitamin A, vitamin C, vitamin B1 and vitamin B2 in a weight ratio of 1-12: 6-8: 1-2: 2-3.
In the embodiment, the vitamins are added to further enrich the nutrition of the compound preparation, and various nutritional ingredients are supplemented for the eater so as to meet the pursuit of the eater for health.
Further, the dietary fiber powder is composed of oat flour, buckwheat flour, citrus fiber and konjac glucomannan according to the weight ratio of 10-12: 20-25.
In the embodiment, the composition of the dietary fiber is improved, and the oat flour, the buckwheat flour, the citrus fiber and the konjac gum are compounded, so that the dietary fiber can improve the satiety of the compound preparation, and the excessive eating of a user is avoided.
The invention also provides a preparation method of the complex preparation containing the ovalbumin peptide, which is used for preparing the complex preparation containing the ovalbumin peptide,
the method comprises the following steps:
s1: taking egg white as a raw material, collecting egg white liquid, and obtaining egg white protein after separation treatment;
s2: adding an enzyme source accounting for 0.1-0.5% of the weight of the ovalbumin into the ovalbumin, uniformly mixing, and preparing modified ovalbumin polypeptide for later use under preset conditions;
s3: preparing dietary fiber powder for later use;
s4: sequentially adding the multivitamin, the dietary fiber powder, the spina date seed powder and the ganoderan into sterile water according to the parts by weight to prepare the composite preparation containing the ovalbumin peptide.
In the embodiment, corresponding to the improvement of the components of the compound preparation, the preparation method is improved, and the egg albumin is subjected to enzymolysis, so that the emitted taste can be dissipated, and the situation that the compound preparation is not willing to take due to the taste is reduced.
Further, the separation process includes the steps of:
s101: filtering the egg white liquid by using double-layer gauze;
s102: adding 0.9% normal saline with the mass 5 times that of the filtered egg white into the filtered egg white, and diluting to obtain a diluent;
s103: centrifuging the dilution to remove ovomucin;
s104: salting out the supernatant, centrifuging, and removing the supernatant to obtain crude protein;
s105: desalting the crude protein by dialysis, and vacuum drying to obtain ovalbumin.
In the embodiment, during the separation treatment, the ovalbumin is purified to facilitate the subsequent enzymolysis treatment, and the ovalbumin polypeptide is formed on the basis of reducing the odor by adding enzyme into the purified ovalbumin, and can be quickly absorbed by a user after being added into the composite preparation.
Further, the enzyme source is alkaline protease.
In this embodiment, the treatment effect is better by using alkaline protease.
And (3) enzymolysis test:
papain, neutral protease, alkaline protease and flavourzyme are used as raw materials, a single egg albumin enzymolysis experiment is carried out, 5% egg albumin powder solution is used as substrate solution, each enzyme is respectively added for carrying out the experiment to analyze and compare the hydrolysis capacity of each enzyme, the experiment result is shown in figure 3, under the condition that other conditions are consistent and the type of the added enzyme is only changed, according to figure 3, when the hydrolysis degree of the alkaline protease reaches 26.55%, the hydrolysis capacity is obviously superior to that of other 3 proteases because the enzyme activity of the alkaline protease is higher than that of the other 3 proteases, meanwhile, the optimal pH value of the alkaline protease is about 8.5, and the protein can be cracked under the alkaline condition, so the alkaline protease is selected as the enzyme source in the application.
Further, the preset conditions are that the reaction temperature is 48-52 ℃, the reaction time is 4-6 hours, and the pH is 8-8.5.
In the embodiment, according to the test result shown in fig. 3, when the reaction temperature is set at 48-52 ℃ and the pH is set at 8-8.5, the activity of the alkaline protease can be significantly improved, so that the enzymolysis capacity of the ovalbumin is improved.
Specific example 1:
taking egg white as a raw material, collecting egg white liquid, and filtering the egg white liquid by using double-layer gauze; adding 0.9% normal saline with the mass 5 times that of the filtered egg white into the filtered egg white, and diluting to obtain a diluent; centrifuging the dilution to remove ovomucin; salting out the supernatant, centrifuging, and removing the supernatant to obtain crude protein; desalting the crude protein by dialysis, and vacuum drying to obtain ovalbumin; adding an enzyme source accounting for 0.1 percent of the weight of the ovalbumin into the ovalbumin, uniformly mixing, and preparing modified ovalbumin polypeptide for later use under the conditions of reaction temperature of 48 ℃, reaction time of 4 hours and pH 8; preparing dietary fiber powder for later use; sequentially adding the composite vitamins, the dietary fiber powder, the spina date seed powder and the ganoderma lucidum polysaccharide into sterile water according to the weight parts, and thus preparing the composite preparation containing the ovalbumin peptide.
Specific example 2:
taking egg white as a raw material, collecting egg white liquid, and filtering the egg white liquid by using double-layer gauze; adding 0.9% normal saline with the mass 5 times that of the filtered egg white into the filtered egg white, and diluting to obtain a diluent; centrifuging the dilution to remove ovomucin; salting out the supernatant, centrifuging, and removing the supernatant to obtain crude protein; desalting the crude protein by dialysis, and vacuum drying to obtain ovalbumin; adding an enzyme source accounting for 0.5 percent of the weight of the ovalbumin into the ovalbumin, uniformly mixing, and then preparing modified ovalbumin polypeptide for standby under the conditions that the reaction temperature is 52 ℃, the reaction time is 6 hours and the pH value is 8.5; preparing dietary fiber powder for later use; sequentially adding the multivitamin, the dietary fiber powder, the spina date seed powder and the ganoderan into sterile water according to the parts by weight to prepare the composite preparation containing the ovalbumin peptide.
Specific example 3:
taking egg white as a raw material, collecting egg white liquid, and filtering the egg white liquid by using double-layer gauze; adding 0.9% normal saline with the mass 5 times that of the filtered egg white into the filtered egg white, and diluting to obtain a diluent; centrifuging the dilution to remove ovomucin; salting out the supernatant, centrifuging, and removing the supernatant to obtain crude protein; desalting the crude protein by dialysis, and vacuum drying to obtain ovalbumin; adding an enzyme source accounting for 0.3 percent of the weight of the ovalbumin into the ovalbumin, uniformly mixing, and then preparing modified ovalbumin polypeptide for later use under the conditions of reaction temperature of 50 ℃, reaction time of 5 hours and pH of 8.25; preparing dietary fiber powder for later use; sequentially adding the multivitamin, the dietary fiber powder, the spina date seed powder and the ganoderan into sterile water according to the parts by weight to prepare the composite preparation containing the ovalbumin peptide.
According to the ovalbumin peptide-containing composite preparation, on one hand, the composition of the composite preparation is improved, the added ovalbumin peptide is modified, the peculiar smell of the composite preparation is effectively reduced, the use experience of a user is improved, and meanwhile, the preparation method is correspondingly improved, the ovalbumin peptide is modified, the peculiar smell is effectively reduced, and the experience of the user is improved.
While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (7)
1. A complex preparation containing an ovalbumin peptide characterized in that,
the compound preparation containing the ovalbumin peptide is prepared from the following components in parts by weight:
3-5 parts of modified ovalbumin polypeptide;
10-15 parts of compound vitamin
1-1.5 parts of dietary fiber powder
4.5-6.5 parts of wild jujube kernel powder
6-8 parts of ganoderma lucidum polysaccharide
The balance being sterile water.
2. The complex preparation containing an ovalbumin peptide according to claim 1,
the compound vitamin comprises vitamin A, vitamin C, and vitamin B 1 And vitamin B 2 1-12 parts by weight: 6-8: 1-2: 2-3.
3. The complex preparation containing an ovalbumin peptide according to claim 2,
the dietary fiber powder is composed of oat flour, buckwheat flour, citrus fiber and konjac glucomannan according to a weight ratio of 10-12: 20-25.
4. A method for preparing an ovalbumin peptide-containing complex preparation, for preparing the ovalbumin peptide-containing complex preparation as claimed in any one of claims 1 to 3,
the method comprises the following steps:
taking egg white as a raw material, collecting egg white liquid, and obtaining egg white protein after separation treatment;
adding an enzyme source accounting for 0.1-0.5% of the weight of the ovalbumin into the ovalbumin, uniformly mixing, and preparing modified ovalbumin polypeptide for later use under preset conditions;
preparing dietary fiber powder for later use;
sequentially adding the multivitamin, the dietary fiber powder, the spina date seed powder and the ganoderan into sterile water according to the parts by weight to prepare the composite preparation containing the ovalbumin peptide.
5. The method for preparing a complex preparation containing ovalbumin peptide according to claim 4,
the separation treatment comprises the following steps:
filtering the egg white liquid by using double-layer gauze;
adding 0.9% normal saline with the mass 5 times that of the filtered egg white into the filtered egg white, and diluting to obtain a diluent;
centrifuging the dilution to remove ovomucin;
salting out the supernatant, centrifuging, and removing the supernatant to obtain crude protein;
desalting the crude protein by dialysis, and vacuum drying to obtain ovalbumin.
6. The method for preparing a complex formulation containing ovalbumin peptide according to claim 5,
the enzyme source is alkaline protease.
7. The method for preparing a complex formulation containing ovalbumin peptide according to claim 6,
the preset conditions are that the reaction temperature is 48-52 ℃, the reaction time is 4-6 hours, and the pH is 8-8.5.
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|---|---|---|---|---|
| CN105146051A (en) * | 2015-07-22 | 2015-12-16 | 福建农林大学 | Enzymatic modification method for improving ovalbumin emulsifying activity |
| CN111961129A (en) * | 2020-08-26 | 2020-11-20 | 杭州佰倍优生物科技有限公司 | Ovalbumin zymolyte and preparation method and application thereof |
| CN113040392A (en) * | 2021-03-12 | 2021-06-29 | 广州市金龟寿药品有限公司 | Composite preparation containing ovalbumin peptide |
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| CN105146051A (en) * | 2015-07-22 | 2015-12-16 | 福建农林大学 | Enzymatic modification method for improving ovalbumin emulsifying activity |
| CN111961129A (en) * | 2020-08-26 | 2020-11-20 | 杭州佰倍优生物科技有限公司 | Ovalbumin zymolyte and preparation method and application thereof |
| CN113040392A (en) * | 2021-03-12 | 2021-06-29 | 广州市金龟寿药品有限公司 | Composite preparation containing ovalbumin peptide |
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