Black-bone chicken peptide composition and application thereof in preparing health care food, food and medicine for preventing and treating dysmenorrhea and gynecological inflammation
A technology of health food and composition, applied in application, dairy products, food science and other directions, can solve the problems such as dysmenorrhea and gynecological inflammation that have not yet been seen with black egg white peptide, and achieve the effects of safety, toxicity, side effects, convenient use and obvious effect.
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Embodiment 1
[0030] Step (1): get black-bone egg white, stir well, be placed in enzymolysis tank; When material temperature reaches 45 ℃, add papain and trypsin (papain accounts for 85% of total enzyme mass, and trypsin accounts for 85% of total enzyme mass). 15%), the total amount of enzyme used is 0.6% of the mass of black-bone egg white, mixed evenly, and the enzymolysis temperature is 45±1° C., and the enzymolysis is performed for 5 hours. Inactivate the enzyme at 90±1°C for 30 minutes. The clarified filtrate was obtained by plate and frame filtration, and the filtrate was intercepted by ultrafiltration to collect the peptide solution with a molecular weight less than 10,000 Daltons. After concentration, it was spray-dried to obtain black egg white peptide powder for future use.
[0031] Step (2): Dry the black-bone chicken oligopeptide (also known as black-bone egg white powder, purchased from Jiangxi Kang Entai Traditional Chinese Medicine Health Products Co., Ltd.) at 50°C, cool, pa...
Embodiment 2
[0034]Step (1): Take black-bone egg white, add 1 times the volume of water, stir well, preheat and denature at 65±1°C, put it in an enzymatic hydrolysis tank after passing through a colloid mill; when the material temperature reaches 45°C, add papaya Protease and trypsin (papain accounts for 85% of the total mass of the enzyme, trypsin accounts for 15% of the total mass of the enzyme), the total amount of enzyme used is 0.4% of the mass of egg white, mixed well, and the enzymolysis temperature is 45±1°C 8 hours. Inactivate the enzyme at 90±1°C for 20 minutes. The clarified filtrate was obtained by plate and frame filtration, and the filtrate was intercepted by ultrafiltration to collect the peptide solution with a molecular weight less than 10,000 Daltons, concentrated and spray-dried to obtain black egg white peptide powder for future use.
[0035] Step (2): Dry the black-bone chicken oligopeptide (also known as black-bone egg white powder, purchased from Jiangxi Kang Entai ...
Embodiment 3
[0038] Step (1): Take black-bone egg white and place it in an enzymatic hydrolysis tank; when the temperature of the material reaches 58°C, add papain, the amount of enzyme used is 0.6% of the mass of black-bone egg white, mix well, and enzymatically hydrolyze at 58±1°C , during the enzymolysis process, the material was refined and homogenized once every hour through a colloid mill, and the enzymolysis was stirred for a total of 6 hours. Inactivate the enzyme at 95±1°C for 20 minutes. The clarified filtrate was obtained by plate and frame filtration, and the filtrate was intercepted and collected by ultrafiltration to collect peptides with a molecular weight less than 10,000 Daltons, concentrated and then spray-dried to obtain black egg white peptide powder for subsequent use.
[0039] Step (2): Dry the black-bone chicken oligopeptide (also known as black-bone egg white powder, purchased from Jiangxi Kang Entai Traditional Chinese Medicine Health Products Co., Ltd.) at 50°C, c...
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