Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing casein calcium peptide

A casein calcium peptide and casein technology, applied in the field of bioactive peptides, can solve the problems of poor quality, easy viscosity and poor stability of CCP

Active Publication Date: 2020-03-27
GUANGZHOU MEDICAL UNIV +1
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, due to the poor specificity of the current CCP production methods, the quality of the isolated CCP is poor, such as low purity, large N / P molar ratio, bitter taste, heavy odor, easy to become viscous and poor stability when stored for a long time.
Due to the low purity of CCP and the large N / P molar ratio, it will affect its effect of preventing calcium phosphate precipitation in vivo or in vitro; CCP will easily become viscous after long-term storage, which will affect its shelf life; CCP’s bitter taste and heavy odor will affect its taste effect

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing casein calcium peptide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1 provides a kind of method for preparing casein calcium peptide, comprises the following steps:

[0035] S1. Take 10g of milk casein, add water to it, stir and mix to form a milk casein slurry, control the amount of water added so that the substrate concentration of milk casein is 15%;

[0036]S2. Transfer the milk casein slurry in step S1 to a high-pressure homogenizer, and homogenize at 85° C. and 20 MPa for 1.5 hours;

[0037] S3. Add compound enzyme A to the milk casein slurry in step S2, stir and mix, the compound enzyme A is compounded by alkaline protease and trypsin at a weight ratio of 1.8:1, the compound enzyme A The added amount is 2% of the milk casein, adjust the pH to 8.0, react at 50°C for 1.5h, and inactivate at 90°C for 23min after the reaction;

[0038] S4. Transfer the enzymolysis liquid obtained after enzymolysis in step S3 to a high-pressure homogenizer, and homogenize at 55° C. and 10 MPa for 23 minutes;

[0039] S5, add compound enzy...

Embodiment 2

[0045] Embodiment 2 provides a kind of method for preparing casein calcium peptide, comprises the following steps:

[0046] S1. Take 10 g of milk casein, add water to it, stir and mix to form a milk casein slurry, control the amount of water added so that the substrate concentration of milk casein is 10%;

[0047] S2. Transfer the milk casein slurry in step S1 to a high-pressure homogenizer, and homogenize at 80° C. and 10 MPa for 1 hour;

[0048] S3. Add compound enzyme A to the milk casein slurry in step S2, stir and mix, the compound enzyme A is compounded by alkaline protease and trypsin at a weight ratio of 1.8:1, the compound enzyme A The added amount is 1% of cow’s milk casein, adjust the pH to 7.5, react at 45°C for 2h, and inactivate at 80°C for 30min after the reaction;

[0049] S4. Transfer the enzymolysis solution obtained after enzymolysis in step S3 to a high-pressure homogenizer, and homogenize at 50° C. and 12 MPa for 30 minutes;

[0050] S5, add compound enz...

Embodiment 3

[0056] Embodiment 3 provides a kind of method for preparing casein calcium peptide, comprises the following steps:

[0057] S1. Take 10 g of milk casein, add water to it, stir and mix to form a milk casein slurry, control the amount of water added so that the substrate concentration of milk casein is 20%;

[0058] S2. Transfer the milk casein slurry in step S1 to a high-pressure homogenizer, and homogenize at 90° C. and 30 MPa for 2 hours;

[0059] S3. Add compound enzyme A to the milk casein slurry in step S2, stir and mix, the compound enzyme A is compounded by alkaline protease and trypsin at a weight ratio of 1.8:1, the compound enzyme A The added amount is 3% of cow's milk casein, adjust the pH to 8.5, react at 55°C for 1 hour, and inactivate at 100°C for 15 minutes after the reaction;

[0060] S4. Transfer the enzymolysis liquid obtained after enzymolysis in step S3 to a high-pressure homogenizer, and homogenize at 60° C. and 8 MPa for 15 minutes;

[0061] S5, add comp...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
working pressureaaaaaaaaaa
Login to View More

Abstract

The invention relates to the technical field of a biological active peptide, in particular to a method for preparing a casein calcium peptide. The method combines homogenization treatment with a compound enzyme A, a compound enzyme B and a compound enzyme C. Through a three-step enzymolysis method, the CCP (casein calcium peptide) is prepared. A calculation result of a CCP yield indicates that theyield of the CCP prepared by the method disclosed by the invention is more than two times as much as that of a conventional method. A physicochemical property determination result of the CCP is thatcompared with a conventional method, the CCP prepared by the method disclosed by the invention has a lower N / P molar ratio and high purity, and a lactose content is greatly lowered. A determination result of a bitterness value indicates that compared with a conventional method, the CCP prepared by the method disclosed by the invention has an obvious debitterizing effect and a good taste. Obviously, the method disclosed by the invention not only improves the yield of the casein calcium peptide, in addition, the N / P molar ratio of the prepared casein calcium peptide is low, bitterness is small,the casein calcium peptide is unlikely to become sticky, and quality is greatly improved.

Description

technical field [0001] The invention relates to the technical field of bioactive peptides, in particular to a method for preparing casein calcium peptides. Background technique [0002] my country is one of the countries with a serious lack of calcium intake, and finding effective ways to supplement calcium has become a major research field at present. Traditional calcium preparations such as calcium gluconate, calcium lactate, etc. need to be supplemented with vitamin D, and the absorption rate of calcium is not high, so the effect of calcium supplementation is not good. In order to meet the body's need for calcium, in addition to eating foods rich in calcium, increasing the absorption rate of calcium is the most effective calcium supplement measure. [0003] Casein Calcium Pep-tide (CCP) from bovine casein is a biologically active polypeptide containing phosphoserine residues, of which casein calcium phosphate accounts for about 12.5%. CCP has the effect of promoting the...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/47C12P21/06C07K1/34
CPCC07K14/4732C12P21/06
Inventor 彭维刘飞
Owner GUANGZHOU MEDICAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com