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Preparation method and application of protein nutrition food with anti-fatigue effect

A protein and whey protein technology, applied in application, food science, food ingredients, etc., to achieve the effect of extending the time to exhaustion in one-time weight-bearing swimming, prolonging the time to exhaustion, and improving activity

Active Publication Date: 2019-03-19
INST OF FOOD & NUTRITION DEV MINIST OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fatigue cannot be effectively relieved, resulting in excessive muscle tension, accumulation of free radicals, lactic acid and other substances, which will eventually affect the exercise effect

Method used

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  • Preparation method and application of protein nutrition food with anti-fatigue effect
  • Preparation method and application of protein nutrition food with anti-fatigue effect
  • Preparation method and application of protein nutrition food with anti-fatigue effect

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Prepare 100 kilograms of protein nutrition food, and use the Dumas azotometer to measure the N content of raw whey protein and soybean protein isolate as N 乳 and N 豆 , according to the above principle that N 乳 =N 豆 Calculate the required raw material content of 100 kilograms of nitrogenous biprotein nutritious food, with the N measured by the present invention 大豆分离蛋白 / g=0.12 and N 乳清蛋白 / g=0.10 as an example, to prepare 100 kg of isonitrogenous biprotein nutritional food, 45.4 kg of soybean protein isolate and 54.6 kg of whey protein need to be weighed. Add 45.4 kg of soy protein isolate and 54.6 kg of whey protein into a 500 kg professional mixer, mix for 15 minutes at 12 rpm.

[0038] According to the requirement, the fluid protein nutritional food is prepared according to the following method. The above protein powder is added to the above protein powder and hydrated for 30 minutes to prepare isonitrogenous protein nutritional food liquids with different concentra...

Embodiment 2

[0044] Prepare 10 kg of protein nutritious food, and use the Dumas azotometer to measure the N content of raw whey protein and soybean protein isolate as N 乳 and N 豆 , according to the above principle that N 乳 =N 豆 Calculate the required raw material content of 10 kilograms of nitrogenous biprotein nutritious food, with the N measured by the present invention 大豆分离蛋白 / g=0.12 and N 乳清蛋白 / g=0.10 as an example, to prepare 10 kg of isonitrogenous biprotein nutritional food, 4.54 kg of soybean protein isolate and 5.46 kg of whey protein need to be weighed. Add 4.54 kg of soybean protein isolate and 5.46 kg of whey protein respectively in a 50 kg mixer, and mix for 15 minutes at 12 rpm. According to the required concentration, weigh the corresponding weight of isonitrogenous protein powder and add corresponding 50°C pure water to hydrate for 30 minutes to prepare isonitrogenous protein nutritional food liquids with different concentrations.

example 2

5.46

[0047] Effect experiment technical scheme of the present invention is as follows:

[0048] 1. Animal selection

[0049] Twenty-four 6-week-old SPF-grade male Wistar rats were purchased from Beijing Weitong Lihua Experimental Animal Co., Ltd., experimental animal certificate No. 11400700105348, production license number: SCXK (Beijing) 2010-0001. The IVC rat feeding system was adopted, with a 12h photoperiod and strict compliance with the Chinese Animal Practical Guidelines. The body weight was 202-226g, and they were randomly divided into four groups: whey protein group, soybean protein isolate group, protein nutrition food and other nitrogen group and non-isonitrogen group. The exercise model was a one-time exhausted swimming model of wistar rats.

[0050] 3. Sports model

[0051] Swimming water is taken from domestic water that meets hygienic standards, and is subjected to high-temperature and high-pressure treatment before use. The water depth was controlled...

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Abstract

The invention discloses a preparation method and an application of a protein nutritional food with an anti-fatigue efficacy, belongs to the field of functional foods and particularly relates to a food with a significant efficacy on sports fatigue relieving. The protein nutritional food prepared by adopting the method disclosed by the invention comprises the following main nutritional base materials in parts by weight: 44-46 parts of soy protein isolate and 53-55 parts of whey protein according to the detection of the nitrogen content of each protein. By adopting the protein nutritional food with equal nitrogen ratio, through seven-week nutrition intervention in a rat after loaded swimming in still water, the lactic dehydrogenase activity in the rat can be remarkably increased and the loaded swimming exhaustive time of the rat is prolonged on the premise of not increasing the weight of the rats. The food has an obvious efficacy on sports fatigue relieving and the average loaded swimming exhaustive time of the rat is up to 135 seconds, so that the food has a good utilization value in anti-fatigue functional food development.

Description

Technical field: [0001] The invention belongs to the field of functional food, and in particular relates to a remarkable effect on alleviating exercise fatigue. Background technique: [0002] Intense exercise, high stress and fast-paced modern life can all bring different degrees of fatigue to people. Exercise-induced fatigue refers to the inability of the body's physiological process to maintain its scheduled exercise intensity. Fatigue cannot be effectively relieved, resulting in excessive muscle tension, accumulation of free radicals, lactic acid and other substances, which ultimately affect the exercise effect. Therefore, in recent years, how to apply nutritional means to develop functional foods to relieve exercise fatigue has become a research hotspot. [0003] Whey protein is a high-quality protein, containing eight kinds of amino acids necessary for the human body, and the ratio meets the needs of the human body. Whey protein is easily absorbed, can be quickly dig...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L33/185A23L33/19
CPCA23V2002/00A23V2200/33
Inventor 任广旭王靖卢林纲伊素芹孙君茂秦玉昌
Owner INST OF FOOD & NUTRITION DEV MINIST OF AGRI
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