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muscle enhancer

A technology of enhancer and muscle, applied in the field of muscle enhancer, can solve the problems of reduced yield, unachievable antigenicity, reduced yield, etc., and achieves the effect of easy production and economical production

Inactive Publication Date: 2011-11-30
SNOW BRAND MILK PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] For example, when whey protein hydrolyzate is produced by performing protease treatment, inactivating the protease with heat, and then performing additional protease treatment, there are many problems, for example, 1) It is difficult to analyze the whey protein purified after inactivation Precipitates and aggregates undergo protease treatment, so that antigenicity reduction and yield increase may not be achieved, and 2) when whey protein is heated (at 90°C, over 10 minutes) before protease treatment, yield may decrease

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Papain (50 U / g whey protein) and Proleather (manufactured by Amano Enzyme Inc.) (150 U / g whey protein) were added to 1 liter of 10% whey protein aqueous solution. After adjusting the pH of the mixture to 8, the whey protein was hydrolyzed and denatured at 55°C for 6 hours. The reaction solution was heated at 100° C. for more than 15 seconds to inactivate the protease. The reaction solution was then centrifuged, and the supernatant was collected. The supernatant was then dried to obtain whey protein hydrolyzate.

[0052] The obtained whey protein hydrolyzate has a molecular weight distribution below 10 kDa, a main peak of 1.3 kDa, an APL of 7.2 and a free amino acid content of 18.9% of all components.

[0053] The whey protein hydrolyzate has an antigenicity equal to or less than 1 / 100,000 that of β-lactoglobulin (measured by inhibition ELISA). The yield (ie, the ratio (%) of the dry weight of the supernatant obtained by centrifuging the enzyme reaction solution to th...

Embodiment 2

[0060] Papain (50 U / g whey protein) and Proleather (150 U / g whey protein) were added to 1 liter of 10% whey protein aqueous solution. After adjusting the pH of the mixture to 8, the whey protein was hydrolyzed at 50°C for 3 hours. The mixture was heated to 55°C where the whey protein was denatured and hydrolyzed for 3 hours. The mixture was then heated at 100°C for more than 15 seconds to inactivate the protease. The reaction solution was filtered using a UF membrane (manufactured by STC) with a molecular weight cut-off of 10 kDa and an MF membrane (manufactured by STC) with a molecular weight cut-off of 300 Da to collect a concentrate fraction. The fractions are then dried to obtain whey protein hydrolyzate.

[0061] The obtained whey protein hydrolyzate has a molecular weight distribution below 10kDa, a main peak of 500Da, an APL of 3.0 and a free amino acid content of 15.2% of all components.

[0062] The whey protein hydrolyzate has an antigenicity (measured by inhibiti...

Embodiment 3

[0090] Preparation of nutritional composition for muscle enhancement

[0091]50 g of the whey protein hydrolyzate obtained in Example 2 was dissolved in 4950 g of deionized water. The solution was heated to 50° C. and stirred at 6000 rpm for 30 minutes using a TK homomixer (“TKROBOMICS” manufactured by PRIMIX Corporation) to obtain a whey protein hydrolyzate solution (whey protein hydrolyzate content: 50 g / 5 kg) . 5.0kg casein, 5.0kg soybean protein, 1.0kg fish oil, 3.0kg perilla (perilla) oil, 18.0kg dextrin, 6.0kg mineral mixture, 1.95kg vitamin mixture, 2.0kg emulsifier, 4.0kg stabilizer and 0.05 kg of aroma compounds were added to 5.0 kg of whey protein hydrolyzate solution. A retort pouch (200ml) was filled with the mixture. The mixture was then sterilized at 121° C. for 20 minutes using an autoclave (a type of pressure vessel, “RCS-4CRTGN”, manufactured by Hisaka Works, Ltd.) to produce 50 kg of the nutritional composition for muscle strengthening of the present inven...

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Abstract

A muscle-building agent comprising a whey protein hydrolyzate having a molecular weight distribution of 10 kDa or less, a main peak of 200 Da to 3 kDa, an average peptide length (APL) of 2 to 8, a free amino acid content of 20% or less, and antigenicity equal to or less than 1 / 100,000th of that of ²-lactoglobulin is provided. The whey protein hydrolyzate is very safe, exhibits high transparency when dissolved in water, has low bitterness, can be used for an arbitrary product, and exhibits a muscle-building effect.

Description

technical field [0001] The present invention relates to a muscle-enhancing agent which exhibits an excellent muscle-strengthening effect and acts on early rehabilitation of muscle atrophy due to long-term inactivity or a state of weightlessness or on muscle rehabilitation after intense training, the muscle-enhancing agent It has low bitterness, high stability and safety. [0002] The present invention also relates to a muscle-enhancing food or drink, a muscle-enhancing nutritional composition, and a muscle-enhancing feed containing the muscle-enhancing agent. Background technique [0003] Prolonged inactivity or a state of weightlessness leads to various physiological changes in living organisms (eg, weight loss, bone demineralization, and skeletal muscle atrophy). For example, a long-term plaster immobilization state or a long-term bed-ridden state for treating fractures etc., results in a significant decrease in muscle mass compared to a healthy person. Astronauts return...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K38/00A23K1/08A23K1/16A23L1/305A23L2/00A61P21/06C12P21/06A23K10/28A23L2/52A23L2/56A23L2/66A23L2/84A23L33/17A23L33/19A61K38/01A61K38/02A61K38/03A61K38/05A61K38/06A61K38/07A61K38/08
CPCC12P21/06A61K38/018A23V2002/00A23L2/66A23C21/02A23K1/1846A23K1/1631A23C9/1526A23L1/3053C12Y304/00A23J3/343A23K20/147A23K50/40A23L33/18A61P21/06A23V2250/54252A23V2200/316
Inventor 内藤久士三浦晋
Owner SNOW BRAND MILK PROD CO LTD
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