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Method for preparing angiotensin-I-converting enzyme (ACE) inhibitory peptide by using enzymolysis goat milk casein

A technology of milk casein and casein, which is applied in the field of preparation of milk-derived ACE inhibitory peptides, to achieve the effects of improving catalytic activity, no toxic side effects, and easy hydrolysis process

Inactive Publication Date: 2013-07-24
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology allows creation of an effective way to prevent or treat diseases caused by excessive chaperone production without causing harmful changes on other important biomolecules like collagen structure. It involves breaking down cow's milk into smaller pieces called beta-caseins which are then used instead of free bovine serum albumen (BSA). These beta-Caseinas contain essential components needed for humans but they don’t be very good at absorbing calcium from their dietary sources such as cereals. By adding these beta-CASPs together with another type of ingredient found naturally occurring animal feedstock, this new formula helps reduce stress levels associated with eating too much vegetable food while still providing beneficial benefits.

Problems solved by technology

This patented technical problem addressed in this patents relates to finding ways to reduce harmful substances like nitrogen oxidants during exercise activities due to their potential health hazards associated with chronically elevated levels of circulatory pressures caused by increasing body weight gain.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Step 1: Mix and dissolve goat milk powder and water according to the mass ratio of 1:9, cool the obtained reconstituted goat milk to 4°C, use a high-speed centrifuge to centrifuge at 6400 rpm for 15 minutes, remove fat, and obtain skim milk;

[0015] Step 2: heat the obtained skim milk in a constant temperature water bath at 35°C, stir with a magnetic heating stirrer at a stirring speed of 800 rpm, add HCl solution dropwise while stirring, so that the pH of the skim milk solution reaches 4.6, and make the cheese Precipitate the protein, centrifuge at 6400rpm for 15min with a high-speed centrifuge, discard the supernatant, freeze-dry the precipitated casein, pre-freeze at -40°C for 12h, and then transfer to a freeze dryer at -55°C Freeze-dried for 24 hours to obtain casein freeze-dried powder. It was determined that when the skim milk was at 35°C, pH 4.6, and stirring speed 800 rpm, the yield of casein was the highest, reaching 9.23%.

Embodiment 2

[0017] Step 1: Mix and dissolve goat milk powder and water according to the mass ratio of 1:9, cool the obtained reconstituted goat milk to 4°C, use a high-speed centrifuge to centrifuge at 6400 rpm for 15 minutes, remove fat, and obtain skim milk;

[0018] Step 2: heat the obtained skim milk in a constant temperature water bath at 45°C, stir with a magnetic heating stirrer at a stirring speed of 800 rpm, add HCl solution dropwise while stirring, so that the pH of the skim milk solution reaches 4.5, and make the cheese Precipitate the protein, use a high-speed centrifuge at 6400rpm for 15min, discard the supernatant, freeze-dry the precipitated casein, pre-freeze at -40°C for 20h, and then transfer to a freeze dryer at -55°C Freeze-dried for 24 hours to obtain casein freeze-dried powder. It was determined that when the skim milk was at 45°C, pH 4.5, and stirring speed 800 rpm, the casein yield was the highest, reaching 11.88%;

[0019] Step 3: Make 100ml of casein solution wit...

Embodiment 3

[0021] Step 1: Mix and dissolve goat milk powder and water according to the mass ratio of 1:9, cool the obtained reconstituted goat milk to 4°C, use a high-speed centrifuge to centrifuge at 6400 rpm for 15 minutes, remove fat, and obtain skim milk;

[0022] Step 2: heat the obtained skim milk in a constant temperature water bath at 45°C, stir with a magnetic heating stirrer at a stirring speed of 800 rpm, add HCl solution dropwise while stirring, so that the pH of the skim milk solution reaches 4.5, and make the cheese Precipitate the protein, use a high-speed centrifuge at 6400rpm for 15min, discard the supernatant, freeze-dry the precipitated casein, pre-freeze at -40°C for 24h, and then transfer to a freeze dryer at -55°C Freeze-dried for 24 hours to obtain casein freeze-dried powder. It was determined that when the skim milk was at 45°C, pH 4.5, and stirring speed 800 rpm, the casein yield was the highest, reaching 11.88%;

[0023] Step 3: Make the casein freeze-dried powd...

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PUM

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Abstract

The invention discloses a method for preparing angiotensin-I-converting enzyme (ACE) inhibitory peptide by using enzymolysis goat milk casein. The method comprises the following steps of: centrifugally degreasing recovered goat milk to obtain skimmed milk; preparing casein by using an isoelectric precipitation method; freezing and drying casein precipitate; dissolving the obtained casein freeze-dried powder to prepare a casein solution; performing hydrolysis on the casein solution by adding different kinds of enzymes; and optimizing the hydrolysis condition and treating a hydrolysis process in an ultrasonic wave mode, so that catalytic activity is improved to ensure that the hydrolysis reaction is complete; and because of the obtained micromolecule ACE inhibitory peptide, obvious pressure reduction function on hypertensive can be achieved, the influence on normal blood pressure is avoided, and the method has the characteristics of no toxic and side effects, high security and easiness for absorption.

Description

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Claims

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Application Information

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Owner SHAANXI UNIV OF SCI & TECH
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