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Functional protein having bile acid adsorbing capacity and preparation method of functional protein

A technology of adsorption capacity and bile acid, which is applied in the field of functional proteins, can solve the problems of affecting human gastrointestinal function and side effects, and achieve the effects of improving bile acid binding capacity, high digestibility, and reducing morbidity

Active Publication Date: 2017-03-29
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are already drugs on the market that lower cholesterol by absorbing bile acids, but they have relatively large side effects and affect human gastrointestinal function

Method used

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  • Functional protein having bile acid adsorbing capacity and preparation method of functional protein
  • Functional protein having bile acid adsorbing capacity and preparation method of functional protein
  • Functional protein having bile acid adsorbing capacity and preparation method of functional protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Example 1: Effects of different enzymatic hydrolysis times on the degree of hydrolysis of soybean protein

[0053] Take 4.0g soybean protein, prepare pH 2.0, 4.0% soybean protein solution with 50mmol / L phosphate buffer; heat treatment at 80°C for 10min, cool to room temperature; add 1.0KU / g 蛋白 Pepsin, enzymatic hydrolysis with stirring at 37°C. After 0.0, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, and 7.0 hours of enzymolysis, take 5.0 mL of boiling water from the enzymolysis solution to inactivate the enzyme for 10 minutes. Cool to room temperature, adjust the pH to 4.6 with 0.1mol / L NaOH, and centrifuge at 10000r / min for 15min. The supernatant is the hydrolyzate of soybean protein, and the protein content and degree of hydrolysis in the supernatant were determined.

[0054] Such as figure 1 It was shown that the hydrolysis degree of soybean protein increased 1.0 h before enzymatic hydrolysis, and the enzymatic hydrolysis speed was fast. With the prolongation of enzymatic h...

Embodiment 2

[0055] Example 2: Effects of different enzymolysis times on the degree of hydrolysis of whey protein

[0056] Take 4.0g whey protein, prepare pH 2.0, 4.0% whey protein solution with 50mmol / L phosphate buffer; heat treatment at 80°C for 10min, cool to room temperature; add 1000U / g 蛋白 Pepsin, 37 ℃ stirring enzymatic hydrolysis. After enzymatic hydrolysis for 0.0, 0.5, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0h and other different times, take 5.0mL from the enzymatic solution, inactivate the enzyme with boiling water for 10min, cool to room temperature, and centrifuge at 10000r / min for 15min. The supernatant is the enzymatic hydrolysis product of whey protein, and the degree of hydrolysis in the supernatant is determined.

[0057] Such as figure 2 As shown, the degree of hydrolysis remained basically unchanged after 3.0 h of enzymatic hydrolysis. The degree of hydrolysis tends to be stable after 5.0 hours, and the enzymatic hydrolysis time of whey protein is selected to be 5.0 hours ...

Embodiment 3

[0058] Example 3: Effects of different substrate mass fractions on protein-like modification reactions

[0059] Take 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9 g of soybean protein hydrolyzate freeze-dried powder and whey protein hydrolyzate freeze-dried powder respectively, and mix the two correspondingly. Dissolve with pH 5.0, 50mmol / L phosphate buffer solution, and the mass fractions of the prepared solutions are 15%, 20%, 25%, 30%, 35%, 40%, 45%, respectively. Add pepsin 2.0KU / g at the same time 蛋白 , and mix until the total volume is 4.0 mL. After reacting at 37°C for 3.0h, inactivate the enzyme with boiling water for 10min and cool to room temperature, dilute 10 times with water and measure the reduction of free amino acid.

[0060] Such as image 3 As shown, when the substrate mass fraction is 35%-40%, the reduction of free amino acids is large, indicating that the aggregation of peptides in the system is greater than the enzymatic hydrolysis. Therefore, the mass fraction of ...

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Abstract

The invention discloses functional protein having bile acid adsorbing capacity and a preparation method of the functional protein. The preparation method comprises the following steps of respectively preparing soybean protein hydrolysate and whey protein hydrolysate through pepsin; and then preparing a mixture of the soybean protein hydrolysate and the whey protein hydrolysate into a solution of which a substrate mass percentage is 25-45%, and performing modification under the condition of pH being 4-7 and the temperature being 22-52 DEG C for 1-6h with the pepsin so as to obtain the functional protein having the bile acid adsorbing capacity. The invention provides the preparation method of the novel protein. Besides, the function characteristics of soybean protein and whey protein for adsorbing bile acid are improved, and health-care efficacies are provided for reducing cholesterol and preventing cardiovascular diseases.

Description

technical field [0001] The invention belongs to the technical field of functional proteins, and in particular relates to soybean protein and whey protein protein products, their preparation method and their application in bile acid adsorption capacity. Background technique [0002] With the improvement of people's living standards in recent years, people have higher requirements for food safety and health, and the development of functional foods has become a hot spot in the food industry. Add functional ingredients on the basis of existing food, or carry out corresponding processing to improve the biological activity of the product, or produce new functional properties, and become a food with health effects. Protein is an important nutrient for the human body, and the peptides obtained after protein decomposition are also essential nutrients for human growth and development. Protein modification to obtain protein products with new biological activities is the direction of f...

Claims

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Application Information

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IPC IPC(8): A23J3/34A23L33/185A23L33/19
CPCA23J3/343A23J3/346A23V2002/00A23V2200/30A23V2200/326A23V2200/3262A23V2250/54252A23V2250/5488
Inventor 钱方温子健牟光庆妥彦峰姜淑娟
Owner DALIAN POLYTECHNIC UNIVERSITY
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