A kind of casein hypoglycemic peptide and its preparation method

A casein and blood sugar-lowering technology, which is applied in the field of casein-lowering blood-sugar peptide and its preparation, can solve the problem that the blood-sugar-lowering peptide has not been targeted, and achieve good social promotion and application value, rich raw materials, simple and fast acquisition Effect

Active Publication Date: 2022-01-11
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the relevant literature, problems such as how to pretreat the protein structure of the hypoglycemic peptide prepared from casein, how to improve the specificity and controllable enzymatic hydrolysis, and how to release the hypoglycemic peptide with high activity have not been solved in a targeted manner.

Method used

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  • A kind of casein hypoglycemic peptide and its preparation method
  • A kind of casein hypoglycemic peptide and its preparation method
  • A kind of casein hypoglycemic peptide and its preparation method

Examples

Experimental program
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Effect test

Embodiment 1

[0054] A preparation method of casein hypoglycemic peptide, comprising the steps of:

[0055] A, first get 3g casein and add water to disperse, mix evenly, obtain casein solution, then adjust the mass percentage concentration of casein solution to be 8wt%;

[0056] B. Pretreatment: adjust the pH of the casein solution described in step A to 4.3, stir until the pH value is stable, and then heat at 80°C for 10 minutes to change the spatial structure of casein to obtain a pretreatment solution; measure its endogenous Fluorescence spectra (results such as figure 1 shown);

[0057] C. Cool the pretreatment solution obtained in step B to room temperature, adjust the pH to 2.0, and then add pepsin to the pretreatment solution, and the quality of the pepsin is 0.6 wt% of the casein quality described in step A; Maintain the reaction temperature at 37°C, hydrolyze for 1 hour (enzymolysis reaction), and then inactivate the enzyme at 100°C for 10 minutes to obtain the enzymolysis soluti...

Embodiment 2

[0064] A preparation method of casein hypoglycemic peptide, comprising the steps of:

[0065] A, first get 3g casein and add water to disperse, mix uniformly, obtain casein solution, then adjust the mass percent concentration of described casein solution to be 10wt%;

[0066] B. Pretreatment: adjust the pH of the casein solution described in step A to 4.5, stir until the pH value is stable, and then ultrasonicate for 3 minutes at an ultrasonic frequency of 20KHz to change the spatial structure of the casein to obtain a pretreatment solution;

[0067] C. Cool the pretreatment solution obtained in step B to room temperature, adjust its pH to 7.5, then add chymotrypsin to the pretreatment solution, and the quality of the chymotrypsin is the casein quality described in step A 0.5wt%; maintain the reaction temperature at 37°C, hydrolyze for 1h (enzymolysis reaction), and then inactivate the enzyme at 100°C for 10min to obtain the enzymolysis solution;

[0068] D, then adjust the p...

Embodiment 3

[0074] A preparation method of casein hypoglycemic peptide, comprising the steps of:

[0075] A, first get 2g casein and add water to disperse, mix evenly, obtain casein solution, then adjust the mass percentage concentration of described casein solution to be 12wt%;

[0076] B. Pretreatment: adjust the pH of the casein solution described in step A to 6.5, stir until the pH value is stable, and shear at a high speed for 30 seconds at a shear rate of 8000 rpm to change the spatial structure of the casein to obtain a pretreatment solution ; Determination of its endogenous fluorescence spectrum (such as figure 1 shown);

[0077] C. Cool the pretreatment solution obtained in step B to room temperature, adjust the pH to 2.0, then add pepsin to the pretreatment solution, the quality of the pepsin is 1 wt% of the casein quality described in step A; maintain the reaction temperature 37°C, hydrolyze for 2 hours (enzyme hydrolysis reaction), and then inactivate the enzyme at 100°C for...

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Abstract

The invention discloses a casein hypoglycemic peptide and a preparation method thereof. The method realizes the controllable enzymatic hydrolysis to prepare the casein hypoglycemic peptide by controlling the structure of the casein through pretreatment combined with the method of double-enzyme step-by-step hydrolysis. The method comprises the following steps: adding casein to water, and pretreating by one or two of pH adjustment, heating, high-speed shearing, etc.; The casein hypoglycemic peptide is obtained by secondary enzymatic hydrolysis with protease. The present invention obtains a loose casein solution with exposed hydrophobic groups after pretreatment, which is more conducive to specific protease hydrolysis, and adopts a two-step targeted enzymatic hydrolysis method, which can easily and quickly obtain high protein recovery and dipeptidyl peptide Hypoglycemic peptide with high enzyme-IV inhibitory activity. It is of great significance for the study of pretreatment, the combination of proteases to achieve controlled enzymatic hydrolysis and the development of hypoglycemic peptides.

Description

technical field [0001] The invention relates to the technical field of dairy products and food-derived active peptide development, in particular to a casein hypoglycemic peptide and a preparation method thereof. Background technique [0002] With the continuous development of social and economic levels, people have higher and higher requirements for diet, and put forward higher specific requirements such as nutrition and health in terms of edible and taste. But at the same time, due to the huge work and life pressure, lack of exercise and unreasonable life schedule, the incidence of diabetes has been increasing year by year, and it has gradually become one of the three major chronic diseases that threaten human health besides cancer, cardiovascular disease and depression. one. Diabetes mellitus is a metabolic disease characterized by hyperglycemia due to defective insulin secretion or insulin resistance, or both. It is a syndrome characterized by "three excesses and one de...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K14/47C12P21/06A61P3/10A23J1/20A23J3/10A23J3/34A23L33/18
CPCC07K14/4732C12P21/06A61P3/10A23J1/202A23J3/344A23J3/10A23L33/18A23V2002/00A23V2200/328A23V2250/55
Inventor 郑淋钱兢菁苏国万赵谋明
Owner SOUTH CHINA UNIV OF TECH
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