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A protein functionalized airgel with hypoglycemic effect and preparation method thereof

A technology of protein function and airgel, which is applied in the field of nutrition and health, can solve the problems of not being able to reduce postprandial blood sugar and reaching the small intestine, so as to improve the control of postprandial blood sugar, excellent flexibility and stability, and reduce postprandial blood sugar. blood sugar effect

Active Publication Date: 2021-06-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the amylase inhibitor is a protein, which will be decomposed by pepsin and cannot reach the small intestine to inhibit amylase.
This is why although wheat protein has a very high amylase inhibitory activity measured in vitro, the actual intake of wheat or wheat protein cannot achieve postprandial blood sugar reduction

Method used

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  • A protein functionalized airgel with hypoglycemic effect and preparation method thereof
  • A protein functionalized airgel with hypoglycemic effect and preparation method thereof
  • A protein functionalized airgel with hypoglycemic effect and preparation method thereof

Examples

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Effect test

Embodiment 1

[0044] A preparation method of protein functionalized airgel with hypoglycemic effect, the specific steps are as follows:

[0045] (1) The crude wheat extract and water are dissolved according to the ratio of 1:8 to obtain the crude wheat extract solution; The mass ratio is (9.5:1), stirred at room temperature for 2 hours, filtered through 200-mesh gauze, and the filtrate was heated at 70°C for 30 minutes to inactivate the enzyme; after centrifuging at 8000r for 20 minutes, the supernatant was collected, and anhydrous ammonium sulfate was added to reach a saturation of 70%; After standing for 2 hours and then centrifuging at 8000r for 20 minutes, the precipitate was reconstituted (the mass ratio of the precipitate to water was 1:10), dialyzed with a 14kDa dialysis bag for 24 hours, and freeze-dried (freeze-dried at -55°C for 48 hours) to obtain wheat protein;

[0046] (2) dissolving the wheat protein in step (1) in deionized water; obtaining a wheat protein solution; wherein ...

Embodiment 2

[0050] A method for preparing a protein functionalized airgel with hypoglycemic effect, the specific steps are as follows:

[0051] (1) The crude wheat extract and water are dissolved according to the ratio of 1:8 to obtain the crude wheat extract solution; The mass ratio is 1:200), stirred at room temperature for 2 hours, filtered through 200-mesh gauze, and the filtrate was heated at 70°C for 30 minutes to inactivate the enzyme; after centrifuging at 8000r for 20 minutes, the supernatant was collected, and anhydrous ammonium sulfate was added to reach a saturation of 70%; Set aside for 2 hours and then centrifuge at 8000r for 20 minutes, take the precipitate and redissolve it (the mass ratio of the precipitate to water is 1:10), dialyze with a 14kDa dialysis bag for 24 hours, and freeze-dry (-55°C for 48 hours) to obtain wheat protein;

[0052] (2) dissolving the wheat protein in step (1) in deionized water; obtaining a wheat protein solution; wherein the mass fraction of w...

Embodiment 3

[0056] A method for preparing a protein functionalized airgel with hypoglycemic effect, the specific steps are as follows:

[0057] (1) The crude wheat extract and water are dissolved according to the ratio of 1:8 to obtain the crude wheat extract solution; The mass ratio is 9.5:1), stirred at room temperature for 2 hours, filtered through 200-mesh gauze, and the filtrate was heated at 70°C for 30 minutes to inactivate the enzyme; after centrifuging at 8000r for 20 minutes, the supernatant was collected, and anhydrous ammonium sulfate was added to reach a saturation of 70%; Set aside for 2 hours, centrifuge at 8000r for 20 minutes, take the precipitate and redissolve it (mass ratio of precipitate to water: 1:10), dialyze with a 14kDa dialysis bag for 24 hours, and freeze-dry (-55°C for 48 hours) to obtain wheat protein ;

[0058] (2) dissolving the wheat protein in step (1) in deionized water; obtaining a wheat protein solution; wherein the mass fraction of wheat protein is 8...

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Abstract

The invention discloses a protein functionalized airgel with hypoglycemic effect and a preparation method thereof, belonging to the field of nutrition and health. The protein-functionalized airgel with hypoglycemic effect of the present invention is prepared from edible materials, and is prepared by efficiently adsorbing wheat protein that can inhibit amylase in wheat to pass through gastric juice and inhibit amylase in the small intestine. Protein-functionalized aerogels. The protein-functionalized airgel with hypoglycemic effect of the present invention has a simple preparation process, a mild process and no side effects, and can be applied in food fields such as general food, health food, and formula food for special medical purposes, and has obvious meal reduction. Post-prandial blood sugar effect provides a new idea for humans to improve postprandial blood sugar control and prevent diabetes.

Description

technical field [0001] The invention relates to a protein functionalized airgel with hypoglycemic effect and a preparation method thereof, belonging to the field of nutrition and health. Background technique [0002] With the advancement of science and technology and the development of economy, people's living conditions are constantly improving. Fast-paced work and life can easily lead to unreasonable diet structure, especially excessive intake of high-sugar, high-fat, high-calorie, and high-protein foods, which can easily lead to chronic diseases such as obesity or diabetes, and greatly damage people's health. This is also the main reason why the incidence of obesity and diabetes has increased year by year in developed countries and developing countries with rapid economic development in recent years. Taking a certain amount of amylase inhibitors for people with high starch intake can effectively reduce the digestibility of starch in the gastrointestinal tract, and while ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B01J13/00A23L33/185
CPCA23V2002/00A23L33/185B01J13/0091A23V2200/328
Inventor 赵伟夏洁杨瑞金郁书怀
Owner JIANGNAN UNIV
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