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Preparation method of nano-liposome embedded with egg white bioactive peptide

A nano-liposome and active peptide technology, which is applied in animal protein processing, protein food ingredients, protein food processing, etc., can solve the problems of inability to carry out practical applications, etc., to promote comprehensive development and utilization, short production cycle, and make up for the limitations of utilization sexual effect

Inactive Publication Date: 2020-01-14
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The short peptides are severely degraded after passing through the digestive enzyme system of the gastrointestinal tract and the high acid environment, and will be degraded by peptidases after entering the small intestinal cells. Most research fails to carry out practical application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Step 1, liposome preparation:

[0031] Take egg yolk lecithin and cholesterol and dissolve them in hot ethanol so that the concentration of lecithin is 1 mg / ml and the concentration of cholesterol is 0.2 mg / ml. Use a high-speed homogenizer to homogenize at 19,000 rpm for 5 minutes for preliminary homogenization, and then use high pressure The homogenizer performs high pressure homogenization, the homogenization pressure is 40mpa, and the homogenization time is 7min. A blank liposome with a particle size of 95 ± 10nm, a potential of -30 ± 4mV, and good stability was obtained.

[0032] Step 2. Preparation of egg white-derived active peptides:

[0033] Take a certain amount of egg white protein powder, prepare the raw material liquid of egg white protein powder according to the mass ratio of material to liquid at 1:5, heat to 80°C for 8 minutes, carry out denaturation treatment, then cool to 50°C, adjust the pH value to 10.5, add alkali After continuous hydrolysis for 2 ...

Embodiment 2

[0037] Step 1, liposome preparation:

[0038] Take egg yolk lecithin and cholesterol and dissolve them in 95% hot ethanol so that the concentration of lecithin is 3 mg / ml and the concentration of cholesterol is 0.066 mg / ml. Use a high-speed homogenizer to homogenize for 5 minutes at 19,000 rpm for preliminary homogenization. Use a high-pressure homogenizer to carry out high-pressure homogenization, the homogenization pressure is 40mpa, and the homogenization time is 7min. A blank liposome with a particle size of 85±7nm, a potential of -28±6mV and good stability was obtained.

[0039] Step 2. Preparation of egg white-derived active peptides:

[0040] Take a certain amount of egg white protein powder, prepare the raw material liquid of egg white protein powder according to the mass ratio of material to liquid at 1:10, heat to 80°C for 8 minutes, carry out denaturation treatment, then cool to 60°C, adjust the pH value to 11, add Alkaline protease, after continuous hydrolysis fo...

Embodiment 3

[0043] Step 1, liposome preparation:

[0044] Take egg yolk lecithin and dissolve it in 95% hot ethanol, so that the concentration of lecithin is 10 mg / ml, and the concentration of cholesterol is 2 mg / ml. Use a high-speed homogenizer to homogenize at 19,000 rpm for 5 minutes for preliminary homogenization, and then use high-pressure homogenization. The homogenizer is used for high pressure homogenization, the homogenization pressure is 40mpa, and the homogenization time is 7min. Obtained blank liposomes with a particle size of 95 ± 8nm, a potential greater than 31 ± 6mV, and good stability.

[0045] Step 2. Preparation of egg white-derived active peptides:

[0046] Take a certain amount of egg white protein powder, prepare the raw material liquid of egg white protein powder according to the mass ratio of material to liquid at 1:8, heat to 80°C for 10 minutes, carry out denaturation treatment, then cool to 60°C, adjust the pH value to 11, add alkali After continuous hydrolysi...

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Abstract

The invention provides a preparation method of nano-liposome embedded with egg white bioactive peptide, which aims to solve the problem that egg white bioactive peptide is extremely easy to degrade ingastric juice and intestinal juice and cannot be completely absorbed. The preparation method comprises the following steps: dissolving film-forming materials such as lecithin, cholesterol and the like into ethanol, reducing the particle size through high-speed homogenization and high-pressure homogenization, and dropwise adding into an aqueous solution for dissolving egg white the bioactive peptide to form the nano-liposome embedded with the egg white bioactive peptide. The method fills up the blank of protecting and promoting the biological absorption and utilization of the egg white bioactive peptide, and has important meanings for the high-valued utilization of protein and the development of the short peptide nutrition industry.

Description

technical field [0001] The invention relates to the technical field of encapsulation methods of physiologically active substances, in particular to the preparation of a nano-liposome with sustained release characteristics for embedding egg white-derived active peptides and a preparation method thereof. Background technique [0002] Eggs are quite rich in nutrients and can quickly supplement various nutrients. The calories of eggs are only half a cup of milk, but other nutrients are much higher than milk. Eggs are rich in lipids, concentrated in the yolk, of which yolk lecithin accounts for about 10% to 15%. Egg yolk lecithin has the functions of scavenging free radicals, delaying the aging of the body, promoting lipid metabolism, participating in nerve conduction, helping to improve memory, and enhancing human immunity. Egg white contains a large amount of egg white protein with high biological value. Egg white contains more protein and a variety of essential amino acids fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/18A23L29/00A23J3/04A23J3/34A23L2/52
CPCA23L33/18A23L29/05A23L29/035A23J3/04A23J3/341A23L2/52A23V2002/00A23V2200/30A23V2250/1842A23V2250/082A23V2250/55A23V2300/26
Inventor 张婷宋敬一赵颂宁刘静波刘博群
Owner JILIN UNIV
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