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A kind of preparation method of cholesterol-lowering protein

A cholesterol-lowering, protein-based technology, applied in peptide preparation methods, chemical instruments and methods, metabolic diseases, etc., to achieve the effect of increasing cholesterol-lowering activity

Active Publication Date: 2022-03-01
CHENGDE MEDICAL UNIV +1
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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 use of ultrasonic modification combined with enzymatic modification technology to prepare functional protein, so that it can exert cholesterol-lowering function after being digested by gastrointestinal protease in the digestive tract

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Measure 3L of milk, adjust its temperature to 50°C for preheating, and use high-intensity ultrasound for protein modification. The modification time is 5 minutes, and the power density is 50W / L; S-neutral protease performs low-intensity ultrasound-enzyme hydrolysis coupling modification on the protein, keeps the temperature and pH constant, and the ultrasound power density is 5W / L. When the cholesterol-lowering activity of the modified protein reaches the highest value of 41.63% after the in vitro simulated gastrointestinal digestion, the enzymatic hydrolysis reaction is terminated, and the modified protein product is obtained through inactivation, concentration and spray drying. After reconstitution by adding water (keep the protein content unchanged), the cholesterol-lowering activity after the in vitro simulated gastrointestinal tract digestion was determined to be 21.56%, and the activity remained 51.79% after spray-drying.

Embodiment 2

[0030] Measure 3L of milk, adjust its temperature to 50°C to preheat, and use high-intensity ultrasound to modify the protein. The modification time is 20 minutes, and the power density is 200W / L; S-neutral protease performs low-intensity ultrasound-enzyme hydrolysis coupling modification on the protein, keeps the temperature and pH constant, and the ultrasound power density is 10W / L. When the cholesterol-lowering activity of the modified protein reaches the highest value of 53.28% after the in vitro simulated gastrointestinal digestion, the enzymatic hydrolysis reaction is terminated, and the modified protein product is obtained through inactivation, concentration and spray drying. After reconstitution by adding water (keep the protein content unchanged), the cholesterol-lowering activity after the in vitro simulated gastrointestinal digestion was determined to be 32.43%, and the activity remained 60.87% after spray-drying.

Embodiment 3

[0032] Measure 3L of milk, adjust its temperature to 50°C for preheating, and use high-intensity ultrasound to modify the protein. The modification time is 60 minutes, and the power density is 500W / L; S-neutral protease performs low-intensity ultrasound-enzyme hydrolysis coupling modification on the protein, keeps the temperature and pH constant, and the ultrasound power density is 20W / L. When the cholesterol-lowering activity of the modified protein reaches the highest value of 48.29% after in vitro simulated gastrointestinal digestion, the enzymatic hydrolysis reaction is terminated, and the modified protein product is obtained through inactivation, concentration and spray drying. After reconstitution by adding water (keep the protein content unchanged), the cholesterol-lowering activity after the in vitro simulated gastrointestinal tract digestion was determined to be 26.72%, and the activity remained 55.33% after spray-drying.

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PUM

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Abstract

The invention discloses a method for preparing cholesterol-lowering protein, which belongs to the field of functional protein preparation. After preheating the protein solution or suspension, use high-intensity ultrasound to modify the protein; then carry out low-intensity ultrasound-enzymatic hydrolysis coupling modification on the protein, and add neutral protease to the protein after ultrasonic modification for enzymatic modification. The highest cholesterol-lowering activity of the product after intestinal digestion is the end point of hydrolysis, the enzymatic hydrolysis is stopped, the enzyme is inactivated, and after cooling, it is concentrated and spray-dried to prepare a cholesterol-lowering functional protein. Under these conditions, the cholesterol-lowering activity of the enzymatic hydrolyzate increased by more than 4 times compared with the raw material, increased by more than 2 times compared with the protein modified by high-intensity ultrasound, and increased compared with the protein modified by low-intensity ultrasound-enzyme hydrolysis coupling 44.90% or more.

Description

technical field [0001] The invention belongs to the field of functional protein preparation, in particular to a method for preparing cholesterol-lowering functional protein through protein modification and modification. Background technique [0002] Food-derived proteins in nature, except for a few proteins such as immunoglobulins, can resist gastrointestinal digestion, and then play physiological functions such as improving immunity. Most of the proteins are degraded into small molecular peptides and amino acids after gastrointestinal digestion , to play its nutritional function. In short, after most proteins are digested by the gastrointestinal tract, their high-level structures are destroyed, and they cannot reflect their physiological function value. If the protein is modified by appropriate treatment methods, some beneficial advanced structures can be retained before the protein is completely digested after entering the gastrointestinal tract, and some physiological fu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P21/06C07K1/00A61P3/06
CPCC12P21/06C07K1/00A61P3/06
Inventor 杨雪李云亮马海乐任晓锋黄姗芬
Owner CHENGDE MEDICAL UNIV