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Method for preparing milk macromolecular polypeptide based on gastrointestinal digestion

A gastrointestinal digestion and macromolecular technology, applied in the direction of peptides, fermentation, etc., to achieve the effect of eliminating discomfort and improving uniformity

Inactive Publication Date: 2018-03-30
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the preparation of high-uniform macromolecular milk polypeptides by using physical modification methods to assist enzymatic hydrolysis.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Measure 400mL of milk, heat it in an oil bath at 100°C for 20min, and after cooling to room temperature, pretreat the milk (protein concentration 34g / L) with concentrated ultrasonic (cell breaker). The ultrasonic treatment parameters are as follows: ultrasonic time 20min, ultrasonic Power 300W / L. Put the ultrasonically pretreated milk into a water bath, adjust its temperature to 50°C, add 680 μL of neutral protease, and enzymolyze it until the degree of hydrolysis reaches 18%. The activity was 64.6%, and the precipitate amount was 3.90 g.

Embodiment 2

[0031]Measure 400mL of milk, heat it in an oil bath at 100°C for 20min, and after cooling to room temperature, pretreat the milk (protein concentration 34g / L) with concentrated ultrasonic (cell breaker). Power 40W / L. Put the ultrasonically pretreated milk into a water bath, adjust its temperature to 40°C, add 2.72 μL of neutral protease, and enzymolyze it until the degree of hydrolysis reaches 20%. The blood pressure activity was 62.3%, and the precipitate amount was 3.76g.

Embodiment 3

[0033] Measure 400mL of milk, heat it in an oil bath at 100°C for 20min, and after cooling to room temperature, pretreat the milk (protein concentration 34g / L) with concentrated ultrasonic (cell breaker). The ultrasonic treatment parameters are as follows: ultrasonic time 60min, ultrasonic Power 500W / L. Put the ultrasonically pretreated milk into a water bath, adjust its temperature to 60°C, add 1360 μL of neutral protease, and enzymatically hydrolyze until the hydrolysis degree is 2%, inactivate the enzyme, and the enzymatic hydrolyzate can lower blood pressure after gastrointestinal digestion The activity was 57.51%, and the precipitate amount was 5.82 g.

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Abstract

The invention discloses a method for preparing a milk macromolecular polypeptide based on gastrointestinal digestion, and relates to the field of polypeptide preparation. The method comprises the following steps of: carrying out heating denaturation on milk protein in an oil bath, cooling the milk protein to room temperature, and pretreating the milk protein by using energy-gathering type ultrasound; and after the pretreatment, adjusting the temperature to 40-60 DEG C, adding neutral protease, carrying out enzymolysis to a certain degree of hydrolysis, then carrying out enzyme deactivation, and carrying out spray drying after cooling to prepare a macromolecular milk polypeptide finished product. According to the method provided by the invention, the milk protein is prepared into macromolecular milk polypeptide to eliminate discomfort reactions of a human body; the gastrointestinal digestion function of the human body is fully utilized to further degrade macromolecular milk polypeptidein the human body, and the biological activity (taking blood pressure lowering activity as an index) is obviously improved; heat and ultrasonic waves are combined to pretreat the milk protein to improve the homogeneity of an enzymatic hydrolysate; and compared with direct enzymatic hydrolysis, the amount of the milk protein which is not enzymatically hydrolyzed is significantly reduced.

Description

technical field [0001] The invention relates to the field of polypeptide preparation, in particular to a method for preparing milk macromolecular polypeptides based on gastrointestinal digestion. Background technique [0002] Milk is the most ideal natural nutrient for calves. Milk is rich in casein (approximately 80% of the total protein content), especially alpha s1 - Casein, high-casein milk is suitable for calves' gastrointestinal digestion and absorption characteristics. When the milk enters the calf's abomasum, it is rapidly coagulated by the chymotrypsin secreted by the abomasum, making the milk change from liquid to clot , the formed casein clot is gradually decomposed by rennet and pepsin for a long period of time after feeding, which plays a role in continuous protein supply. People in our country have a long history of drinking milk. Milk has become an important nutritional food in people's lives. However, when cow's milk rich in casein is used as a nutritional ...

Claims

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Application Information

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IPC IPC(8): C12P21/06
CPCC12P21/06C07K14/4732
Inventor 阮思煜马海乐李云亮杨雪黄姗芬王禹程黄畅陆峰
Owner JIANGSU UNIV
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