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Casein active polypeptide nano-assembled health-care food and preparation method thereof

An active peptide and nano-assembly technology, applied in food science and other directions, can solve the problem of peptides being difficult to be effectively absorbed and unable to play a role, and achieve the effect of retaining activity, large chemical reactivity, and high hydrophilicity

Inactive Publication Date: 2018-12-07
CHENDU NEW KELI CHEM SCI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Aiming at the fact that the currently widely used polypeptide health food stays in the intestines and stomach for a long time after entering the human body, there is a risk of being degraded by various biological enzymes in the human body, which makes it difficult for the polypeptide to be effectively absorbed and unable to play a role. The present invention proposes a The casein active polypeptide nano-assembled health food and its preparation method, thus effectively realizing the stable transport of the casein active polypeptide to the small intestine and then being quickly absorbed, with good taste and rich nutrition, has important health care significance

Method used

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  • Casein active polypeptide nano-assembled health-care food and preparation method thereof

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Experimental program
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Embodiment 1

[0033] The preparation process is:

[0034] (1) Biomass nanocellulose was sterilized by ultraviolet radiation, and then repeatedly washed with deionized water until the pH value was 7 to obtain pretreated biomass cellulose; The diameter is 70nm and the average length is 1.3mm;

[0035] (2) Add the pretreated biomass cellulose and lecithin in step (1) into deionized water, and stir evenly to obtain a nanocellulose suspension; wherein, 33 parts by weight of pretreated biomass cellulose, lecithin 7 parts by weight, 60 parts by weight of deionized water;

[0036] (3) Add casein active peptides to the nanocellulose suspension prepared in step (2), disperse uniformly by ultrasonic, then freeze-dry, and grind into powder to obtain casein active peptide self-assembly powder; the ultrasonic frequency of ultrasonic dispersion The dispersing time is 38kHz, the dispersion time is 32min; the freeze-drying temperature is -34°C, and the freezing time is 25h; the parts by weight of each raw...

Embodiment 2

[0042] The preparation process is:

[0043] (1) Biomass nanocellulose was sterilized by ultraviolet radiation, and then repeatedly washed with deionized water until the pH value was 7 to obtain pretreated biomass cellulose; The diameter is 60nm, and the average length is 0.8mm;

[0044] (2) Add the pretreated biomass cellulose and lecithin in step (1) into deionized water, and stir evenly to obtain a nanocellulose suspension; wherein, 32 parts by weight of pretreated biomass cellulose, lecithin 7 parts by weight, 61 parts by weight of deionized water;

[0045] (3) Add casein active peptides to the nanocellulose suspension prepared in step (2), disperse uniformly by ultrasonic, then freeze-dry, and grind into powder to obtain casein active peptide self-assembly powder; the ultrasonic frequency of ultrasonic dispersion The dispersing time is 35kHz, the dispersion time is 35min; the freeze-drying temperature is -32°C, and the freezing time is 27h; the parts by weight of each ra...

Embodiment 3

[0051] The preparation process is:

[0052] (1) Biomass nanocellulose is sterilized by ultraviolet radiation, and then repeatedly washed with deionized water until the pH value is 7 to obtain pretreated biomass nanocellulose; biomass nanocellulose is obtained by separating wheat straw, with an average diameter of 90nm, the average length is 1.8mm;

[0053] (2) Add the pretreated biomass cellulose and lecithin in step (1) into deionized water, and stir evenly to obtain a nanocellulose suspension; wherein, 34 parts by weight of pretreated biomass cellulose, lecithin 9 parts by weight, 57 parts by weight of deionized water;

[0054] (3) Add casein active peptides to the nanocellulose suspension prepared in step (2), disperse uniformly by ultrasonic, then freeze-dry, and grind into powder to obtain casein active peptide self-assembly powder; the ultrasonic frequency of ultrasonic dispersion The dispersing time is 45kHz, the dispersion time is 25min; the freeze-drying temperature...

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Abstract

The present invention provides a casein active polypeptide nano-assembled health-care food and a preparation method thereof. The method is as follows: sterilizing and washing biomass nano-cellulose, adding lecithin and water to obtain a nano-cellulose suspension, then adding casein active polypeptide, conducting uniform dispersing and freeze drying to obtain a casein active polypeptide self-assembled powder, then subjecting the self-assembled powder together with cured konjak powder, cured peanut powder, maltose, hericium erinaceus polysaccharide and jujube paste to uniform kneading and cold pressing to obtain the casein active polypeptide nano-assembled health-care food. By assembling the casein active polypeptide with the nano-cellulose, the method can effectively reduce the enzymolysisopportunity of the polypeptide in the gastrointestinal fluid, promote absorption, retain the activity of the casein active polypeptide and improve the utilization efficiency. Meanwhile, the obtained health-care food has good taste and rich nutrients, and has important health-care significance for people who cannot absorb nutrients due to digestive system defects, obstacles or injuries.

Description

technical field [0001] The invention relates to the field of health products, in particular to polypeptide health products, in particular to a casein active polypeptide nano-assembled health food and a preparation method thereof. Background technique [0002] Peptides are biologically active substances that can be directly absorbed and utilized by the human body. Different peptides have different physiological functions. At present, casein active peptides have been widely used in health care products, medicine, beverage additives and other fields. Degrading casein into active polypeptides with various enzymes is a hot spot in the research and development of dairy foods. Abroad, in terms of this biotechnology, Japan and Northern Europe are at the forefront, followed by the United States, Australia, Germany, France, South Korea and other countries are actively researching. The chemical basic unit of casein active peptides is amino acid, which forms different peptides with sp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/18A23L33/21
CPCA23L33/18A23L33/21
Inventor 陈庆曾军堂
Owner CHENDU NEW KELI CHEM SCI CO LTD
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