Corn active small peptide sober-up agent

Abstract

The invention provides a corn active small peptide sober-up agent. The corn active small peptide is adopted as an active ingredient; in the corn active small peptide, the small peptide molecules with molecular weight of not more than 1000 Da account for more than 70%; corn gluten meal is washed with water and hydrolyzed with an enzyme; a hydrolysis product is centrifuged; a supernatant is subjected to primary membrane separation to remove polypeptide molecules with the with molecular weight of more than 100,000 Da and is subjected to secondary membrane separation to remove molecules with the with molecular weight of more than 6000 Da in a direct entrapment way; and only molecules with the with molecular weight of less than 6000 Da enter a film-passing filter liquor, wherein corn small peptide molecules with the with molecular weight of less than 1000 Da are the main ingredient of the sober-up agent and are nanoscale molecules, 2-9 peptides (4-5 peptides on average) are the main ingredient in the peptide composition of the peptide molecule, the molecules are less than 1 nanometer in diameter and about more than ten nanometers in length, and the corn small peptide molecules can fast enter the blood within 30 seconds to develop the activity. The desired results can be produced by taking the sober-up agent after or before drinking.

Description

technical field [0001] The invention relates to a sobering agent which uses corn peptide extracted from corn protein as an active ingredient, and the corn peptide is a small active corn peptide whose molecular weight is mainly distributed in 200-1000Da. Background technique [0002] Corn gluten meal is the main by-product of corn starch production. It contains about 60% protein. It is a natural vegetable protein material with abundant resources and low cost. Our country can produce millions of tons of corn gluten powder every year, but because corn gluten has poor solubility and bad taste, it is mostly used as feed at present, with extremely low added value. In recent years, with the development of biotechnology, as a by-product of corn processing industry, corn gluten meal has been gradually developed and utilized. Studies have found that the corn active peptide produced by the hydrolysis of corn protein has physiological activities such as sobering up and protecting the l...

AI Technical Summary

Problems solved by technology

Due to the relatively complicated preparation process and high cost of corn active small peptides, most of them are still in the laboratory stage at present, and it is difficult to realize large-scale production. Due to the constraints of production technology and cost, the currently commercially available peptides have obvious hangover effects. There are very few corn active small peptide drinks

[0003] At present, the main problems that are difficult to overcome in the preparation of corn active peptides are: 1) The configuration space of corn protein is small, the structure is compact and has strong hydrophobicity, which is not conducive to its hydrolysis by protease

2) Some corn oil and a large amount of pigment remain in the corn gluten powder, which is easy to clog when it is attached to the equipment during the production process, and the finally obtained corn active peptide has a darker color, which affects the quality of the product

3) The current technology is mostly self-made protease in the laboratory, which needs to be obtained through complicated steps such as microbial cultivation and extraction, and some require immobilization and activation processes, which are costly and are not conducive to the large-scale production of corn active peptide preparations

4) Most of the corn active peptides extracted by the current method have a molecular weight of more than 1000Da, and their absorbency and activity are not as good as those of smaller molecular weight corn active peptides (molecular weight 200-1000Da).

5) The taste of corn active peptide is bitter, which will reduce the public's acceptance of the taste of beverages

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