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Sleep-improving enzymolysis substance rich in aromatic amino acid, and preparation method for sleep-improving enzymolysis substance

An aromatic amino acid and sleep-improving technology, which is applied in food science, the function of food ingredients, and protein-containing food ingredients, etc., can solve the problems of complex processing methods, unfavorable widespread use, and expensive operating equipment, and achieve simple and effective process conditions , Improve sleep disorders, reduce the amount of enzyme added and the effect of enzymatic hydrolysis time

Active Publication Date: 2020-12-11
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above two patents mentioned that the process of further enzymatic hydrolysis of casein separation and purification subunits or the treatment method of chemically synthesized peptides is too complicated, and the operating equipment is expensive, such as freeze dryer, liquid phase separation chromatography, etc., which is not conducive to production widely used in

Method used

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  • Sleep-improving enzymolysis substance rich in aromatic amino acid, and preparation method for sleep-improving enzymolysis substance
  • Sleep-improving enzymolysis substance rich in aromatic amino acid, and preparation method for sleep-improving enzymolysis substance
  • Sleep-improving enzymolysis substance rich in aromatic amino acid, and preparation method for sleep-improving enzymolysis substance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Weigh and add casein and distilled water according to the ratio of 1:8 in parts by mass, start the pretreatment, raise the temperature to 35°C, stir at a constant speed of 20HZ to dissolve, and obtain a casein dispersion.

[0035] (2) Add edible alkali to the above-mentioned casein dispersion to adjust the pH to 7, stir the dispersion until there are basically no large particles, add 1‰ of trypsin (based on the mass of raw casein), and enzymolyze at 37°C for 4 hours to obtain For the enzymatic hydrolysis solution, heat up rapidly to 85-95°C for 10-15 minutes to inactivate the enzyme. After inactivating the enzyme, cool the enzymolysis solution to room temperature, and centrifuge at 4°C at 9000g to remove macromolecule precipitates.

[0036] (3) Immediately take the supernatant and concentrate until the solid content reaches 30%, the inlet air temperature is 210°C, the outlet air temperature is 120°C, and the finished product is spray-dried.

Embodiment 2

[0038](1) Weigh and add casein and distilled water according to the ratio of 1:10 in parts by mass, start pretreatment, raise the temperature to 40°C, stir and dissolve at a constant speed of 40HZ, and obtain a casein dispersion.

[0039] (2) Add edible alkali to the above casein dispersion to adjust the pH to 7.5, stir the dispersion until there are almost no large particles, add 2‰ papain (according to the mass of raw casein), enzymolyze at 55°C for 1 hour, and inactivate the enzyme After cooling to room temperature, add 5‰ of trypsin (according to the mass of raw material casein), and enzymolyze at 37°C for 1.5h to obtain a secondary enzymatic hydrolysis solution, then rapidly raise the temperature to 85-95°C and heat for 10-15min to inactivate the enzyme. After inactivating the enzyme, cool the enzymolysis solution to room temperature, and centrifuge at 10,000 g at 4°C to remove macromolecule precipitates.

[0040] (3) Immediately take the supernatant and concentrate until...

Embodiment 3

[0042] (1) Weigh and add casein and distilled water according to the ratio of 1:12 in parts by mass, and directly prepare the casein dispersion without pretreatment.

[0043] (2) Add edible alkali to the above casein dispersion to adjust the pH to 8, stir the dispersion until there are basically no large particles, add 2‰ of alkaline protease Alcalase (based on the mass of raw casein), and enzymatically hydrolyze at 55°C for 1h , to obtain an enzymatic hydrolysis solution, after inactivating the enzyme, cool to room temperature, then add 8‰ papain (according to the mass of raw material casein), enzymolyze at pH 7, 55°C for 2 hours, rapidly heat up to 85-95°C and heat for 10-15min to inactivate the enzyme. After inactivating the enzyme, cool the enzymolysis solution to room temperature, and centrifuge at 10°C at 8000g to remove macromolecule precipitates.

[0044] (3) Immediately take the supernatant and concentrate until the solid content reaches 20%, the inlet air temperature...

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Abstract

The invention discloses a sleep-improving enzymolysis substance rich in aromatic amino acid, and a preparation method for the sleep-improving enzymolysis substance. The preparation method comprises the following steps of: mixing casein and distilled water at a mass ratio of 1:8-15, carrying out preprocessing heating, stirring and dispersion, regulating pH, adding one or multiple proteases at a proper temperature, carrying out enzymolysis for 0.5-4h, after enzyme deactivation is carried out, cooling to the room temperature, carrying out low-temperature centrifugation, taking supernate, and carrying out concentration and spray drying to obtain a finished product. By use of the sleep-improving enzymolysis substance prepared by the preparation method disclosed by the invention, a composition peptide of which the N terminal is the aromatic amino acid is obviously higher than other common casein enzymolysis substances, wherein tryptophan serves as a neurotransmitter serotonin precursor substance and is favorable for sleep, and peptide of which the N terminal is Tyr and Phe has calm activity. Through second-level mass spectrum identification peptide, the product disclosed by the inventionis rich in typical antianxiety peptide [alpha]-CZP and releases various antianxiety active and opioid active peptides, such as YL, FF and YPVEPF, can effectively assist in alleviating pressure and anxious emotion and eliminating sleep disorders.

Description

technical field [0001] The invention relates to the technical field of dairy products and the development of food-derived active peptides, in particular to a sleep-improving enzymatic hydrolyzate rich in aromatic amino acids and a preparation method thereof. Background technique [0002] As the old saying goes, milk helps sleep, and a glass of milk before going to bed helps improve sleep quality. Many years ago, scholars believed that it was mainly due to the large amount of tryptophan contained in milk. However, in the 21st century, Miclo et al. 1 A new study found that casein hydrolyzate has the effect of relieving stress and improving sleep, and proposed a food-derived functionally active peptide α-CZP (YLGYLEQLLR) in casein, which has good effects of anti-anxiety, soothing emotions, and improving sleep disorders. effect, the ability to bind GABA A receptors, turn on the "sleep switch", cause a series of changes in neurotransmitters in the brain, play a role in improvi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34A23L33/18
CPCA23J3/344A23L33/18A23V2002/00A23V2200/30A23V2250/55
Inventor 赵谋明钱兢菁郑淋
Owner SOUTH CHINA UNIV OF TECH
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