CN117397815A - Active peptide composition for enhancing immunity, preparation method and application - Google Patents
Active peptide composition for enhancing immunity, preparation method and application Download PDFInfo
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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
- A23L2/52—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
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/34—Extraction; Separation; Purification by filtration, ultrafiltration or reverse osmosis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate 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)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Food Science & Technology (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Medicinal Chemistry (AREA)
- Biophysics (AREA)
- Analytical Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Water Supply & Treatment (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses an active peptide composition for enhancing immunity, a preparation method and application thereof, wherein the active peptide composition for enhancing immunity comprises the following components in percentage by mass: 0.5-5% of honey, 0.1-1% of isomalt, 0.1-5% of active peptide, 0.5-5% of orange juice, 0.5-10% of strawberry juice, 0.01-0.1% of citric acid, 0.01-0.1% of pectin and the balance of water. Compared with the prior art, the method enhances the adsorption of fishy smell, bitter taste and other peculiar smell in the active peptide, and the prepared active peptide has higher purity and improves the immune effect and sensory evaluation.
Description
Technical Field
The invention relates to the technical field of biomedicine, in particular to an active peptide composition for enhancing immunity, a preparation method and application thereof.
Background
There are currently known techniques and methods for the preparation of active peptide compositions for enhancing immunity. The following are some of the common techniques: protease enzymolysis, fermentation, chemical synthesis, natural extraction and genetic engineering technology: wherein protease enzymolysis can be used for carrying out enzymolysis on a protein source by using specific protease, so that active peptide with biological activity can be released. Common enzymes include trypsin, trypsin chymotrypsin, flavourzyme, and the like. Fermentation is the process by which certain strains or microorganisms produce immunologically active peptides. These active peptides can be obtained by a fermentation process. The chemical synthesis is a chemical synthesis method such as solid phase synthesis or liquid phase synthesis, and can synthesize an active peptide having a specific amino acid sequence and structure. This approach allows for the precise design and synthesis of target peptides to meet specific immunopotentiation requirements. Natural extraction is the process of extracting certain natural sources, such as animal tissue, plant extracts, marine organisms, etc., possibly containing immunologically active peptides. The active peptides can be obtained from these natural sources by suitable extraction and purification methods. Genetic engineering techniques can introduce genes encoding immunologically active peptides into appropriate hosts for expression. By controlling the expression system of the host, the target peptide can be efficiently produced.
Among them, the natural extraction method is a common method for extracting active peptides from natural sources. It has natural sources, and natural extraction methods extract active peptides from natural sources such as plants, animals or marine organisms, which sources generally have high safety and biocompatibility. Moreover, there are a wide variety of biological resources in nature, which may contain peptides with various biological activities. Active peptides with different structures and functions can be obtained by a natural extraction method. The active peptides obtained are generally extracted from complex biological matrices in which various components and interactions may be present. Thus, the extracted active peptides may have a combined effect, and may be capable of exerting various biological activities at the same time. But also has the following drawbacks: instability, compositional diversity. Some active peptides may be susceptible to inactivation by environmental conditions during extraction. The active peptide components in natural sources can be diverse and complex, meaning that different impurities may be present during the extraction process that affect the effect of the active peptide. It is therefore important to develop a process for extracting and purifying active peptides from natural sources.
The patent CN105250987A discloses a silkworm chrysalis small peptide effective part composition for enhancing immunity, belonging to the field of traditional Chinese medicines. The composition is prepared from silkworm chrysalis small peptide extracted from silkworm chrysalis, astragalus root, poria cocos and wolfberry fruit total polysaccharide extracted from astragalus root, poria cocos and wolfberry fruit, epimedium total flavone extracted from epimedium and ginseng licorice root total saponin extracted from ginseng licorice root according to a certain proportion, and pharmaceutically conventional auxiliary materials are added to prepare various types of products, and the products can be clinically used for enhancing immunity, resisting fatigue and resisting aging. However, the composition prepared by the invention has poor immunity enhancing effect and poor taste.
Disclosure of Invention
In view of the defects of poor immunity enhancing effect and poor taste of the active peptide composition in the prior art, the technical problem to be solved by the invention is to provide the active peptide composition with good immunity enhancing effect and taste, a preparation method and application.
In order to achieve the above object, the present invention adopts the following technical scheme:
an active peptide composition for enhancing immunity comprises the following components in percentage by mass: 0.5-5% of honey, 0.1-1% of isomalt, 0.1-5% of active peptide, 0.5-5% of orange juice, 0.5-10% of strawberry juice, 0.01-0.1% of citric acid, 0.01-0.1% of pectin and the balance of water.
The preparation method of the active peptide comprises the following steps:
s1, after oyster meat is cleaned, the tissue is crushed by a homogenizer according to the following steps of 1: adding water in a feed liquid ratio of 2-6 to obtain slurry; adjusting the pH value of the slurry to be 6-7 by adopting 1-2.5wt% of citric acid aqueous solution, adding mixed protease according to the amount of 4000-8000U/g at the temperature of 35-40 ℃ for enzymolysis for 5-15 h, inactivating enzyme at 80-90 ℃ for 10-30 min after the enzymolysis is finished, cooling, and performing vacuum filtration through double-layer filter paper to obtain supernatant;
s2, adding modified activated carbon with the mass accounting for 0.5-3wt% of the mass of the supernatant into the supernatant prepared in the step S1, stirring for 1-3 hours at 50-70 ℃, centrifuging at 10000-25000 rpm for 1-5 minutes, collecting liquid, and freeze-drying to obtain the active peptide.
Preferably, the mixed protease is neutral protease, pancreatin, flavourzyme and papain according to the ratio of 0.5-2: 0.3 to 0.8: 0.5-1: 0.8 to 1.2.
The preparation method of the modified activated carbon comprises the following steps of:
z1, mixing 0.5-2 parts of powder material with 40-60 parts of water, stirring for 10-40 min at 100-300 rpm, adding 0.5-2 parts of polyoxyethylene lauryl ether sodium sulfate, stirring for 1-3 h at 100-300 rpm, filtering by a 400-500 mesh sieve, collecting solids, and washing with water to obtain a pretreated substance;
and Z2, gradually adding 1-3 parts of a functional agent into 80-120 parts of water, stirring for 1-6 hours, then adding 0.5-2 parts of activated carbon and 0.5-2 parts of the pretreated substance prepared in the step Z1, stirring at 100-300 rpm for 5-15 hours to obtain a mixture, standing for 5-20 hours, adding 1-3 parts of a metal salt solution with the mass fraction of 2-6wt%, preserving for 5-20 hours, collecting solids, washing with water, and drying in an oven at 50-70 ℃ for 5-10 hours to obtain the modified activated carbon.
The powder material is one of bentonite powder and dolomite powder.
The functional agent is one of sodium alginate, sodium citrate and sodium gluconate.
The metal salt solution is one of calcium acetate aqueous solution, magnesium chloride aqueous solution and calcium chloride aqueous solution.
The preparation method of the active peptide composition for enhancing immunity comprises the following steps: weighing the components according to the mass percentage, mixing the honey, the isomaltitol, the active peptide, the orange juice, the strawberry juice, the citric acid, the pectin and the water, and stirring at 100-600 rpm until a uniform mixture is formed, thus obtaining the active peptide composition.
The invention also discloses application of the active peptide composition for enhancing immunity in a health care beverage.
Immunity refers to the resistance of the human body to external pathogenic factors, and when the immunity is reduced, the body's ability to resist pathogens and remove foreign substances is reduced, eventually resulting in infection. Wherein oyster has immunoregulatory and enhancing effects.
In the preparation process of the modified activated carbon, bentonite powder, sodium alginate and calcium acetate aqueous solution are used. Wherein, bentonite powder and sodium alginate may play a role of a stabilizer in the preparation process of the modified activated carbon. They can increase the stability of the modified activated carbon and prevent it from adverse reactions or losing activity during storage and use. This helps to maintain the stability and activity of the active peptide composition. Sodium alginate may have the effect of dissolving and releasing active peptides. It can form a complex with the active peptide or increase the solubility of the active peptide, thereby promoting the release and absorption of the active peptide. This improves the bioavailability and immune effect of the active peptide. The bentonite powder can improve the adsorption capacity and stability of the modified activated carbon by increasing the specific surface area and pore structure of the modified activated carbon. This helps to improve the adsorption and release properties of the active peptide and enhance the immune effect.
Compared with the prior art, the invention has the beneficial effects that:
compared with the common activated carbon, the modified activated carbon has specific physical properties and structures, so that the adsorption performance on fishy smell, bitter taste and other peculiar smell in the activated peptide is enhanced, the purity of the prepared activated peptide is higher, and the immune effect and sensory evaluation are further improved.
The active peptide composition prepared by the invention has the advantages of purer and better taste, and is suitable for being widely applied to various health-care drinks.
Detailed Description
The main material sources are as follows:
oyster, the company of the fishery culture limited of the Vioceangoing sea esteem in the opalescent city.
Neutral proteinase, qingdao Huayuan food additive Co., ltd., enzyme activity of 5 ten thousand U/g.
Pancreatin, activity of anghui, metallocene biotechnology limited: 4000U/g.
Flavourzyme, ningxia Chansheng Utility group Co., ltd., product number: FFG-3903, enzyme activity is 5 ten thousand U/g.
Papain, ningxia Chansheng Utility group Co., ltd., product number: FDG-4703, enzyme activity 5 ten thousand U/g.
Bentonite powder, hebei Xinxu mineral products Co., ltd., product number: tfs127.
Activated carbon, hubei same family activated carbon Co., ltd., product number: 8574.
dolomite powder, lingshu county abundant mineral product processing factory, goods number: 1.
polyoxyethylene lauryl ether sodium sulfate, shanghai Hansi chemical Co., ltd., product number: s871871.
Sodium alginate, henan Ocimum food additives Co., ltd., product number: LL9.
Example 1
The preparation method of the active peptide composition for enhancing immunity comprises the following steps:
2g of honey, 0.5g of isomalt, 3g of active peptide, 3g of orange juice, 5g of strawberry juice, 0.05g of citric acid, 0.05g of pectin and 86.4g of water are mixed and stirred at 400rpm until a uniform mixture is formed, and the active peptide composition is obtained.
The preparation method of the active peptide comprises the following steps:
s1, after oyster meat is cleaned, the tissue is crushed by a homogenizer according to the following steps of 1:4, adding water into the mixture in a feed liquid ratio to obtain slurry; adjusting the pH value of the slurry to 6.5 by adopting 1.5wt% citric acid aqueous solution, adding mixed protease for enzymolysis at 37 ℃ according to the amount of 6000U/g, wherein the mixed protease is neutral protease, pancreatin, flavourzyme and papain according to the mass ratio of 1:0.5:0.8:1, mixing, wherein the enzymolysis time is 12 hours, after the enzymolysis is finished, placing the enzymolysis liquid at 85 ℃ for enzyme deactivation for 20 minutes, cooling, and carrying out vacuum filtration through double-layer filter paper to obtain supernatant;
s2, adding modified activated carbon with the mass accounting for 1wt% of the mass of the supernatant into the supernatant prepared in the step S1, stirring for 1.5h at 60 ℃, centrifuging for 3min at 20000rpm, collecting liquid, and freeze-drying to obtain the active peptide.
The preparation method of the modified activated carbon comprises the following steps:
z1, mixing 1g of bentonite powder with 50g of water, stirring for 30min at 200rpm, then adding 1g of polyoxyethylene lauryl ether sodium sulfate, stirring for 2h at 200rpm, filtering by a 500-mesh sieve, collecting solid, and washing with water to obtain a pretreated substance;
adding 2g of sodium alginate into 100g of water gradually, stirring for 4 hours, adding 1g of activated carbon and 1g of the pretreated substance prepared in the step Z1, stirring at 200rpm for 10 hours to obtain a mixture, standing for 12 hours, adding 2g of calcium acetate aqueous solution with the mass fraction of 4wt%, preserving for 12 hours, collecting solid, washing with water, and drying in an oven at 60 ℃ for 8 hours to obtain the modified activated carbon.
Comparative example 1
The preparation of the active peptide composition for enhancing immunity is substantially the same as in example 1, the only difference being that: the preparation methods of the modified activated carbon are different.
The preparation method of the modified activated carbon comprises the following steps:
z1, mixing 1g of dolomite powder with 50g of water, stirring for 30min at 200rpm, then adding 1g of polyoxyethylene lauryl ether sodium sulfate, stirring for 2h at 200rpm, filtering by a 500-mesh sieve, collecting solid, and washing with water to obtain a pretreated substance;
adding 2g of sodium alginate into 100g of water gradually, stirring for 4 hours, adding 1g of activated carbon and 1g of the pretreated substance prepared in the step Z1, stirring at 200rpm for 10 hours to obtain a mixture, standing for 12 hours, adding 2g of calcium acetate aqueous solution with the mass fraction of 4wt%, preserving for 12 hours, collecting solid, washing with water, and drying in an oven at 60 ℃ for 8 hours to obtain the modified activated carbon.
Comparative example 2
The preparation of the active peptide composition for enhancing immunity is substantially the same as in example 1, the only difference being that: the preparation methods of the modified activated carbon are different.
The preparation method of the modified activated carbon comprises the following steps:
z1, mixing 1g of bentonite powder with 50g of water, stirring for 30min at 200rpm, then adding 1g of polyoxyethylene lauryl ether sodium sulfate, stirring for 2h at 200rpm, filtering by a 500-mesh sieve, collecting solid, and washing with water to obtain a pretreated substance;
2g of sodium citrate is gradually added into 100g of water and stirred for 4 hours, then 1g of activated carbon and 1g of the pretreated substance prepared in the step Z1 are added, stirring is carried out at 200rpm for 10 hours, a mixture is obtained, the mixture is placed for 12 hours, 2g of calcium acetate aqueous solution with the mass fraction of 4wt% is added, the mixture is preserved for 12 hours, the solid is collected, washed by water and dried in an oven at 60 ℃ for 8 hours, and the modified activated carbon is obtained.
Comparative example 3
The preparation of the active peptide composition for enhancing immunity is substantially the same as in example 1, the only difference being that: the preparation methods of the modified activated carbon are different.
The preparation method of the modified activated carbon comprises the following steps:
z1, mixing 1g of bentonite powder with 50g of water, stirring for 30min at 200rpm, then adding 1g of polyoxyethylene lauryl ether sodium sulfate, stirring for 2h at 200rpm, filtering by a 500-mesh sieve, collecting solid, and washing with water to obtain a pretreated substance;
z2, gradually adding 2g of sodium gluconate into 100g of water, stirring for 4 hours, then adding 1g of active carbon and 1g of the pretreated substance prepared in the step Z1, stirring at 200rpm for 10 hours to obtain a mixture, standing for 12 hours, adding 2g of calcium acetate aqueous solution with the mass fraction of 4wt%, preserving for 12 hours, collecting solids, washing with water, and drying in an oven at 60 ℃ for 8 hours to obtain the modified active carbon.
Comparative example 4
The preparation of the active peptide composition for enhancing immunity is substantially the same as in example 1, the only difference being that: the preparation methods of the modified activated carbon are different.
The preparation method of the modified activated carbon comprises the following steps:
z1, mixing 1g of bentonite powder with 50g of water, stirring for 30min at 200rpm, then adding 1g of polyoxyethylene lauryl ether sodium sulfate, stirring for 2h at 200rpm, filtering by a 500-mesh sieve, collecting solid, and washing with water to obtain a pretreated substance;
adding 2g of sodium alginate into 100g of water gradually, stirring for 4 hours, adding 1g of active carbon and 1g of the pretreated substance prepared in the step Z1, stirring at 200rpm for 10 hours to obtain a mixture, standing for 12 hours, adding 2g of magnesium chloride aqueous solution with the mass fraction of 4wt%, preserving for 12 hours, collecting solid, washing with water, and drying in an oven at 60 ℃ for 8 hours to obtain the modified active carbon.
Comparative example 5
The preparation of the active peptide composition for enhancing immunity is substantially the same as in example 1, the only difference being that: the preparation methods of the modified activated carbon are different.
The preparation method of the modified activated carbon comprises the following steps:
z1, mixing 1g of bentonite powder with 50g of water, stirring for 30min at 200rpm, then adding 1g of polyoxyethylene lauryl ether sodium sulfate, stirring for 2h at 200rpm, filtering by a 500-mesh sieve, collecting solid, and washing with water to obtain a pretreated substance;
adding 2g of sodium alginate into 100g of water gradually, stirring for 4 hours, adding 1g of activated carbon and 1g of the pretreated substance prepared in the step Z1, stirring at 200rpm for 10 hours to obtain a mixture, standing for 12 hours, adding 2g of a calcium chloride aqueous solution with the mass fraction of 4wt%, preserving for 12 hours, collecting solids, washing with water, and drying in an oven at 60 ℃ for 8 hours to obtain the modified activated carbon.
Comparative example 6
The preparation of the active peptide composition for enhancing immunity is substantially the same as in example 1, the only difference being that: the modified activated carbon is replaced with an equivalent amount of activated carbon.
Test example 1
Determination of immunity
After 80 SPF-class BALB/c mice are adaptively fed for 3d, the mice are randomly divided into 8 groups, a blank group and the active peptide composition (1200 mg/(kg.d)) prepared by the invention are prepared into a tested sample by distilled water, the feeding condition is unchanged, the gastric lavage is carried out once a day, the blank group is given with equal volume of distilled water, and the immunopotentiating activity experiment is carried out after continuous gastric lavage for 30 d.
Determination of immune function and index the experiment was performed by referring to the method specified in "test method for function of enhancing immunity" in "evaluation method for function of health food (2022 edition), and the transformation experiment of spleen lymphocytes in mice and the serum hemolysin experiment in mice were selected, respectively, to perform comprehensive evaluation of the enhancement of immunity by the active peptide composition. The test results are shown in Table 1.
Table 1: measurement of immunity
Higher lymphocyte proliferation capacity/optical density differences represent higher cellular immunity levels; higher serum hemolysin levels/antibody levels represent higher antibody levels;
test example 2
Sensory evaluation test
The active peptide composition prepared by the invention is subjected to sensory evaluation, 30 trained food professionals (each half of men and women) are selected to form a sensory evaluation group, evaluation indexes are expressed by tastes, bitter tastes and peculiar smell, different indexes are respectively scored, the taste is divided into 10 parts, the taste is the worst, the bitter taste is divided into 10 parts, the bitter taste is the lowest, the bitter taste is divided into 0 parts, the bitter taste is the heaviest, the peculiar smell is divided into 10 parts, the peculiar smell is the lowest, the peculiar smell is divided into 0 parts, the peculiar smell is the heaviest, and the average value of the scores is obtained. The test results are shown in Table 2.
Table 2: sensory evaluation test results
From the test results of test examples 1 and 2, it can be seen that the active peptide composition prepared in example 1 was the best in enhancing immune effect and sensory properties, probably because the active peptide composition of example 1 of the present invention was obtained by mixing and stirring honey, isomalt, active peptide, orange juice, strawberry juice, citric acid, pectin and water. Wherein the active peptide is prepared by performing enzymolysis on oyster meat with mixed protease, and vacuum filtering; purifying by modified activated carbon adsorption, and freeze drying to obtain the final product; the modified activated carbon is prepared by mixing bentonite powder and water, adding polyoxyethylene lauryl ether sodium sulfate, stirring, filtering, collecting solids, and washing with water to obtain a pretreated substance; gradually adding sodium alginate into water, stirring, adding active carbon and pretreatment substance, stirring to obtain a mixture, standing, adding calcium acetate aqueous solution, preserving, collecting solid, washing with water, and drying to obtain modified active carbon.
Example 1 is better than comparative example 1, probably because bentonite and dolomite are different minerals, and there is a difference in physical properties, they have different physical properties and chemical compositions. Bentonite has larger specific surface area and pore structure, possibly provides more active surface and adsorption capacity, is beneficial to the adsorption of fishy smell, bitter taste and other peculiar smell in the active peptide, and can be beneficial to removing impurities and improving the purity and the stability of the active peptide in the preparation process of the active peptide.
Example 1 is better than comparative examples 2-3, probably because sodium alginate is a polysaccharide compound with biological activity and physiological function. It is believed to have anti-inflammatory, antioxidant and immunomodulating properties, which may have a positive impact on the immune system. And the sodium alginate has better solubility and stability in water, can be better mixed with other components, and keeps the activity in the preparation process. This may help ensure uniformity and stability of the active peptide composition. Sodium alginate also has good adsorption capacity for certain substances. In the preparation method of the active peptide, sodium alginate can be helpful for adsorbing and separating other impurities, and the purity and stability of the active peptide are improved.
Example 1 is better than comparative examples 4-5, probably because calcium acetate is a commonly used food additive, is widely used in the food industry, and has good compatibility in food preparation. Different solutions may have an effect on the nature and activity of the active peptide. The characteristics of aqueous calcium acetate solutions may be consistent with the stability and immunopotentiation effects of the active peptide. However, the specific influencing factors depend on the nature of the active peptide and the interactions of the other components in the solution.
Thus, the present invention, through modification of activated carbon, may result in modified activated carbon having specific physical properties and structures. These improvements may include increased surface area, optimized pore structure, etc., thereby enhancing the fishy smell, bitter taste, and other off-flavor adsorption properties of the active peptide, making the active peptide more pure, and further enhancing immune effects and sensory evaluation.
Claims (9)
1. An active peptide composition for enhancing immunity is characterized by comprising the following components in percentage by mass: 0.5-5% of honey, 0.1-1% of isomalt, 0.1-5% of active peptide, 0.5-5% of orange juice, 0.5-10% of strawberry juice, 0.01-0.1% of citric acid, 0.01-0.1% of pectin and the balance of water.
2. The immunity-enhancing active peptide composition as claimed in claim 1, wherein the active peptide is prepared by the following method:
s1, after oyster meat is cleaned, the tissue is crushed by a homogenizer according to the following steps of 1: adding water in a feed liquid ratio of 2-6 to obtain slurry; adjusting the pH value of the slurry to be 6-7 by adopting 1-2.5wt% of citric acid aqueous solution, adding mixed protease according to the amount of 4000-8000U/g at the temperature of 35-40 ℃ for enzymolysis for 5-15 h, inactivating enzyme at 80-90 ℃ for 10-30 min after the enzymolysis is finished, cooling, and performing vacuum filtration through double-layer filter paper to obtain supernatant;
s2, adding modified activated carbon with the mass accounting for 0.5-3wt% of the mass of the supernatant into the supernatant prepared in the step S1, stirring for 1-3 hours at 50-70 ℃, centrifuging at 10000-25000 rpm for 1-5 minutes, collecting liquid, and freeze-drying to obtain the active peptide.
3. The immunity-enhancing active peptide composition of claim 2, wherein the mixed protease is neutral protease, pancreatin, flavourzyme, papain according to 0.5-2: 0.3 to 0.8: 0.5-1: 0.8 to 1.2.
4. The immunity-enhancing active peptide composition as claimed in claim 2, wherein the modified activated carbon is prepared by the following method in parts by weight:
z1, mixing 0.5-2 parts of powder material with 40-60 parts of water, stirring for 10-40 min at 100-300 rpm, adding 0.5-2 parts of polyoxyethylene lauryl ether sodium sulfate, stirring for 1-3 h at 100-300 rpm, filtering by a 400-500 mesh sieve, collecting solids, and washing with water to obtain a pretreated substance;
and Z2, gradually adding 1-3 parts of a functional agent into 80-120 parts of water, stirring for 1-6 hours, then adding 0.5-2 parts of activated carbon and 0.5-2 parts of the pretreated substance prepared in the step Z1, stirring at 100-300 rpm for 5-15 hours to obtain a mixture, standing for 5-20 hours, adding 1-3 parts of a metal salt solution with the mass fraction of 2-6wt%, preserving for 5-20 hours, collecting solids, washing with water, and drying in an oven at 50-70 ℃ for 5-10 hours to obtain the modified activated carbon.
5. The immunity-enhancing active peptide composition as claimed in claim 4, wherein the powder material is one of bentonite powder and dolomite powder.
6. The immunity enhancing active peptide composition of claim 4, wherein the functional agent is one of sodium alginate, sodium citrate, and sodium gluconate.
7. The immunity-enhancing active peptide composition as claimed in claim 4, wherein the metal salt solution is one of an aqueous solution of calcium acetate, an aqueous solution of magnesium chloride and an aqueous solution of calcium chloride.
8. A method for preparing the immunity-enhancing active peptide composition according to any one of claims 1 to 7, wherein the active peptide composition is obtained by weighing the components according to mass percentage, mixing honey, isomalt, active peptide, orange juice, strawberry juice, citric acid, pectin and water, and stirring at 100 to 600rpm until a uniform mixture is formed.
9. The use of an active peptide composition for enhancing immunity according to any one of claims 1 to 7 in a health drink.
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