Method for preparing egg white source ACE inhibitory peptide microcapsules

A technology of microcapsules and inhibitory peptides, which is applied in the field of preparation of egg white-sourced ACE inhibitory peptide microcapsules by the spray condensation method, which can solve the problems of low oral bioavailability, restrictions on the application of antioxidant peptides, and difficult storage of peptide powders, and achieve good results. Effects of biodegradability, improved bioavailability, and low cost of raw materials

Inactive Publication Date: 2015-04-22
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after enzymatic hydrolysis of egg white protein, more hydrophobic structures are exposed, and these structures come into contact with taste buds, so the ACE inhibitory peptide has a bitter taste; in addition, due to the exposure of hydrophobic groups, the stability is reduced, and th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) The enzymatic hydrolysis process uses egg white protein powder with a protein content of 80 to 90% as raw material, configures an egg white protein solution with a concentration of 20 mg / ml (m / v), and heats it to 80°C for pretreatment time Cool to room temperature for 25 minutes, adjust the speed of the high-speed homogenizer to 1000r / min, homogenize for 20 minutes, then heat to 30°C, adjust the pH to 1.5 with HCl solution, and add pepsin as enzyme: substrate = 0.5: 100 (w / w), enzymatic hydrolysis for 2 hours, keep stirring during enzymatic hydrolysis and add HCl solution timely to keep the pH value constant during enzymatic hydrolysis; after enzymatic hydrolysis, heat the enzymatic hydrolysis solution to 80°C, and inactivate the enzyme for 25 minutes , Then cool to room temperature, adjust the speed of the centrifuge to 5000r / min, centrifuge for 20 minutes, take the supernatant, and adjust the pH to 7.0±0.05 with HCl solution;

[0031] (2) The described ultrafiltratio...

Embodiment 2

[0036] (1) The enzymatic hydrolysis process uses egg white protein powder with a protein content of 80 to 90% as raw material, configures an egg white protein solution with a concentration of 20 mg / ml (m / v), and heats it to 85°C for pretreatment time For 15min, cool to room temperature, adjust the speed of the high-speed homogenizer to 1200r / min, homogenize for 15min, then heat to 35℃, adjust the pH to 2.0 with HCl solution, add pepsin to enzyme: substrate = 1.0: 100 (w / w), enzymatic hydrolysis for 4 hours, keep stirring during enzymatic hydrolysis and add HCl solution timely to keep the pH value constant during enzymatic hydrolysis; after enzymatic hydrolysis, heat the enzymatic hydrolysis solution to 85°C, and inactivate the enzyme for 15 minutes , Then cool to room temperature, adjust the speed of the centrifuge to 8000r / min, centrifuge for 15 minutes, take the supernatant, and adjust the pH to 7.0±0.05 with HCl solution;

[0037] (2) The ultrafiltration process is to filter t...

Embodiment 3

[0042] (1) The enzymatic hydrolysis process uses egg white protein powder with a protein content of 80 to 90% as raw material, configures an egg white protein solution with a concentration of 40 mg / ml (m / v), and heats it to 90°C for pretreatment time Cool to room temperature for 10 minutes, adjust the speed of the high-speed homogenizer to 1500r / min, homogenize for 10 minutes, then heat to 40°C, adjust the pH to 2.0 with HCl solution, and add pepsin as enzyme: substrate = 1.5: 100 (w / w), enzymatic hydrolysis for 5 hours, keep stirring during enzymatic hydrolysis and add HCl solution timely to keep the pH value constant during enzymatic hydrolysis; after enzymatic hydrolysis, heat the enzymatic hydrolysis solution to 90°C, and inactivate the enzyme for 10 minutes , Then cool to room temperature, adjust the speed of the centrifuge to 10000r / min; centrifuge for 10 minutes, take the supernatant, and adjust the pH to 7.0±0.05 with HCl solution;

[0043] (2) The ultrafiltration process...

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Abstract

The invention belongs to the field of deep processing of edible protein and comprehensive utilization of by-products thereof and discloses a method for preparing egg white source ACE inhibitory peptide microcapsules. The method is characterized by comprising the following steps: with egg white protein powder with protein content of 80-90% as a raw material, carrying out enzymolysis, ultrafiltration, vacuum freeze drying and microcapsule embedding process of spray condensation technology to prepare the egg white source ACE inhibitory peptide microcapsules. The embedding rate and ACE inhibition ratio of a microcapsule product obtained according to the preparation method provided by the invention are higher than 80%, the microcapsule product is natural and safe and is good in palatability and stability, and moreover, the peptide digestion is not affected. Therefore, the technology for preparing the egg white source ACE inhibitory peptide microcapsules provided by the invention provides an efficient and new way for deep processing and comprehensive utilization of egg products.

Description

Technical field [0001] The invention provides a method for preparing egg white-derived ACE inhibitory peptide microcapsules, relates to a method for preparing egg white-derived ACE inhibitory peptide powder, and a processing technology for preparing egg white-derived ACE inhibitory peptide microcapsules by spray condensation, which belongs to the deep processing of edible protein And comprehensive utilization of its by-products. Background technique [0002] Angiotensin-converting enzyme is an extracellular enzyme and glycoprotein with a molecular weight of 170 kDa. The ACE in the human body contains 1277 amino acid residues, two homology domains, a catalytic site and a Zn 2+ Combination zone. In Zn 2+ Under existing conditions, ACE hydrolyzes the peptide bond between Phe-His in the decapeptide Angiotensin I (Ang I) to produce the octapeptide Angiotensin II (Ang II) and the carboxy-terminal dipeptide His-Leu. Angiotensin II is one of the strongest vasoconstrictors found in curre...

Claims

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Application Information

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IPC IPC(8): A23J3/34A23J3/04A23P1/04A61K9/50A61K38/01A61K47/36A61P9/12
Inventor 迟玉杰赵英迟媛程缘
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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