Royal jelly enzymolysis product with moisture-absorbing moisture-keeping function

A technology of enzymatic hydrolysis product and moisturizing function, applied in the field of royal jelly enzymatic hydrolysis product, can solve the problems of low added value of products and deterioration of trade conditions, achieve good moisture absorption and moisturizing performance, increase added value, and strengthen the effect of action

Inactive Publication Date: 2008-02-27
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for a long time, due to the limitation of research level and processing technology, the processing of most royal jelly products in my country is still in the primary processing stage, which belongs to raw material export, the added value of products is low, and the terms of trade continue to deteriorate

Method used

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  • Royal jelly enzymolysis product with moisture-absorbing moisture-keeping function
  • Royal jelly enzymolysis product with moisture-absorbing moisture-keeping function
  • Royal jelly enzymolysis product with moisture-absorbing moisture-keeping function

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Weigh 25g of royal jelly, add water to dissolve, adjust the pH to 7, control the substrate concentration to 20%, add trypsin equivalent to 1.5% of the substrate concentration, control the enzymolysis temperature at 50°C, and the enzymolysis time for 7 hours. Keep the solution homogeneous. After the reaction, the system was placed in a water bath at 85° C. for 20 minutes to inactivate the enzyme, and the obtained product was filtered and freeze-dried.

[0015] Respectively take ribonuclease A (molecular weight 13700), insulin (molecular weight 5800), thymosin α1 (molecular weight 3108), somatostatin (molecular weight 1638) as molecular weight standard solutions, high performance liquid chromatography, the obtained Products with a relative molecular weight <2000D accounted for 96.25% of the total, and products with a relative molecular weight of 2000D-6000D accounted for 3.71%. See Figure 1 for the results.

Embodiment 2

[0017] Weigh 25g of royal jelly, add water to dissolve, adjust the pH to 8, control the substrate concentration to 8%, add trypsin equivalent to 0.5% of the substrate concentration, control the enzymolysis temperature to 40°C, and the enzymolysis time to 5 hours. Keep the solution homogeneous. After the reaction, the system was placed in a water bath at 85° C. for 20 minutes to inactivate the enzyme, and the obtained product was filtered and freeze-dried.

[0018] Respectively take ribonuclease A (molecular weight 13700), insulin (molecular weight 5800), thymosin α1 (molecular weight 3108), somatostatin (molecular weight 1638) as molecular weight standard solutions, high performance liquid chromatography, the obtained Products with a relative molecular weight of <2000D accounted for 92.49% of the total, and those between 2000D and 6000D accounted for 7.19%. See Figure 2 for the results.

Embodiment 3

[0020] Weigh 25g of royal jelly, add water to dissolve, adjust the pH to 9, control the substrate concentration to 2%, add trypsin equivalent to 2.5% of the substrate concentration, control the enzymolysis temperature at 55°C, and the enzymolysis time for 2 hours. Keep the solution homogeneous. After the reaction, the system was placed in a water bath at 85° C. for 20 minutes to inactivate the enzyme, and the obtained product was filtered and freeze-dried.

[0021] Respectively take ribonuclease A (molecular weight 13700), insulin (molecular weight 5800), thymosin α1 (molecular weight 3108), somatostatin (molecular weight 1638) as molecular weight standard solutions, high performance liquid chromatography, the obtained Products with a relative molecular weight <2000D accounted for 94.82% of the total, and products with a relative molecular weight of 2000D-6000D accounted for 5.15%. See Figure 3 for the results.

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Abstract

The invention provides a bee milk enzymolysis product with hygroscopic and humectant property, which enzymolyzes bee milk with parenzyme in the constant temperature and freezes and dries the product after filtering. The bee milk of the invention improves the bound water ability of the product, increases more hygroscopic and humectant property of the product than the raw material by enzymolysising and increasing amino and carboxy group or the like hydrophilic group. The invention explores the bee milk product deeply, which improves the added value of the bee product, develops the application range, has the good hygroscopic and humectant property, the nutrient function, can reinforces the effect by inside and outside association, and can apply to drug industry, food and cosmetics field as the nutrient extender and humectant.

Description

technical field [0001] The invention belongs to bee products, and mainly relates to a royal jelly enzymatic hydrolyzate with moisture absorption and moisturizing functions. Background technique [0002] Royal jelly is secreted by the hypopharyngeal and mandibular glands of worker bees, and is used to feed the queen bee and larvae of 1 to 3 days old. The composition of royal jelly is complex, and its chemical composition varies with various factors such as the variety of bees, the type of honey powder source, production season, climatic conditions, the colony of the bee colony, and the age of the bees. Studies have shown that the basic components of royal jelly are: 60-70% water, 12-15% protein, 10-16% carbohydrates, 3-7% lipids, 2-3% vitamins, mineral elements and unknown substances. These include a variety of biologically active substances such as taurine, superoxide dismutase (SOD), acetylcholine and the unique 10-hydroxy-2-decenoic acid (10-HDA). These components combin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K35/64A61K8/98A61P1/14A61Q19/00A23L1/076A23L21/20A61K35/644
Inventor 胡福良季文静李英华
Owner ZHEJIANG UNIV
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