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Casein hypoglycemic and lipid-lowering peptide based on yak milk koji and its preparation method and application

A technology for lowering blood sugar and lipids, curd cheese, applied in the direction of application, protein-containing food ingredients, peptides, etc., can solve the problems of reducing biological activity, loss of protein and polypeptide functional components, and burnt odor, etc., to improve gastrointestinal Stability, increase in hydrolysis degree, effect of low price

Active Publication Date: 2019-02-26
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The trypsin hydrolyzate of yak milk casein can be debittered by activated carbon adsorption, but this method will lose the functional components in the protein polypeptide and reduce its biological activity; using β-cyclodextrin as a carrier can also solve the problem. The bitterness of hydrophobic peptides in yak milk casein peptides, however, the addition of β-cyclodextrin not only introduces exogenous substances to the protein peptide system, but also makes the system produce a certain burnt odor

Method used

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  • Casein hypoglycemic and lipid-lowering peptide based on yak milk koji and its preparation method and application
  • Casein hypoglycemic and lipid-lowering peptide based on yak milk koji and its preparation method and application
  • Casein hypoglycemic and lipid-lowering peptide based on yak milk koji and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Weigh 10 g of yak milk koji crushed to 60 mesh, add 200 mL of water at 40°C and soak for 3 hours to obtain the yak milk koji aqueous solution; treat the yak milk koji aqueous solution for 20 minutes under the conditions of a pressure of 300 MPa and a temperature of 50°C , adjust its pH to 5, and stir for 30 minutes; then, under the condition of a rotating speed of 4000r / min, centrifuge for 20 minutes, collect the supernatant and filter, collect the filtrate, and obtain a yak milk kojira casein solution;

[0027] 2) Adjust the pH of the yak milk kojira casein solution to 2.0, add 50KU of pepsin, and carry out the enzymolysis reaction in a water bath at 40°C for 1 hour; adjust the pH of the enzymolysis reaction system to 7.0, add 50KU of trypsin, and continue the hydrolysis After 2 hours, the temperature of the reaction system was raised to 85°C, kept for 10 minutes, and the reaction was terminated by inactivating the enzyme to obtain a hydrolyzate of yak milk kojira ca...

Embodiment 2

[0046] 1) Weigh 10 g of yak milk koji crushed to 60 mesh, add 200 mL of water at 40°C and soak for 3 hours to obtain the yak milk koji aqueous solution; treat the yak milk koji aqueous solution for 20 minutes at a pressure of 350 MPa and a temperature of 50°C , adjust its pH to 5.5, and stir for 30 minutes; then, under the condition of a rotating speed of 4000r / min, centrifuge for 20 minutes, collect the supernatant and filter, collect the filtrate, and obtain a yak milk kojira casein solution;

[0047] 2) Adjust the pH of the yak milk koji casein solution to 3.0, add 80KU of pepsin, and carry out the enzymolysis reaction in a water bath at 45°C for 1 hour; adjust the pH of the enzymolysis reaction system to 6.0, add 60KU of trypsin, and continue the hydrolysis After 1.5 hours, the temperature of the reaction system was raised to 85°C, kept for 10 minutes, and the reaction was terminated by inactivating the enzyme to obtain a hydrolyzate of yak milk kojira casein. The degree of...

Embodiment 3

[0051] 1) Weigh 10 g of yak milk koji crushed to 60 mesh, add 200 mL of water at 45°C and soak for 1.5 hours to obtain the yak milk koji aqueous solution; process the yak milk koji aqueous solution at an ultrasonic power of 1500W and a temperature of 40°C After 20 minutes, adjust the pH to 6.5, and stir for 50 minutes; then, centrifuge for 20 minutes at a speed of 4000 r / min, collect the supernatant, filter, and collect the filtrate to obtain a yak milk kojira casein solution;

[0052] 2) Adjust the pH of the yak milk koji casein solution to 2.5, add 100KU of pepsin, and carry out the enzymolysis reaction in a water bath at 40°C for 0.5h; adjust the pH of the enzymolysis reaction system to 7.0, add 80KU of trypsin, and continue After hydrolysis for 1 hour, the temperature of the reaction system was raised to 85° C., kept for 10 minutes, and the enzyme was inactivated to terminate the reaction to obtain a hydrolyzate of yak milk kojira casein. The degree of hydrolysis of the enz...

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Abstract

The invention discloses a yak milk Qula based casein glucose-lowering lipid-lowering peptide as well as a preparation method and application thereof, belonging to the field of biotechnology. The preparation method comprises: crushing and soaking yak milk Qula, then carrying out pretreatment by adopting a physical assisted dissolution technology, then adjusting the pH value to 4-7, and carrying out filtration after centrifugation to obtain a yak milk Qula casein solution; sequentially hydrolyzing the yak milk Qula casein solution by using pepsin and trypsin, carrying out centrifugation, and taking a supernatant to carry out ultrafiltration so as to obtain a casein glucose-lowering lipid-lowering peptide solution of the yak milk Qula; and carrying out bitterness removal treatment on the casein glucose-lowering lipid-lowering peptide solution by using plastein reaction after concentration, and drying to obtain yak milk Qula casein glucose-lowering lipid-lowering peptide powder. The raw materials adopted by the preparation method are cheap, and the obtained glucose-lowering lipid-lowering peptide is high in nutritive value, has no side effects, is good in absorption effect, can achieve a good auxiliary glucose-lowering lipid-lowering effect on diabetes and hyperlipemia, and has a good application prospect in the preparation of food-borne glucose-lowering lipid-lowering foods or health care products.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a casein hypoglycemic and lipid-lowering peptide based on yak milk koji pull and its preparation method and application. Background technique [0002] In recent years, with the improvement of people's living standards and changes in lifestyle, the incidence of metabolic diseases such as diabetes, obesity, arteriosclerosis, and fatty liver has increased year by year. According to the statistics of the International Diabetes Federation (IDF), as of 2014, the number of people with diabetes worldwide has reached 382 million, and it is estimated that by 2035, 592 million people worldwide will suffer from diabetes. At present, the number of diabetic patients in my country has reached 96 million. Long-term hyperglycemia in the body can induce fat metabolism disorders, lead to abnormal blood lipids, and increase the incidence of cardiovascular diseases. According to the data re...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K14/47A23L33/18
CPCA23V2002/00C07K14/4732C12P21/06A23V2200/3262A23V2200/328A23V2250/55
Inventor 毛学英宋佳佳
Owner CHINA AGRI UNIV
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