A sleep-improving enzymatic hydrolyzate rich in aromatic amino acids and preparation method thereof

An aromatic amino acid, sleep-improving technology, applied in food science, animal/human peptides, functions of food ingredients, etc., can solve the problems of complex processing methods, expensive operating instruments and equipment, unfavorable and widespread use, etc., and achieves simple and effective process conditions. , the effect of improving sleep disorders, improving sleep potential

Active Publication Date: 2022-05-24
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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  • A sleep-improving enzymatic hydrolyzate rich in aromatic amino acids and preparation method thereof
  • A sleep-improving enzymatic hydrolyzate rich in aromatic amino acids and preparation method thereof
  • A sleep-improving enzymatic hydrolyzate rich in aromatic amino acids and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0035] (2) Add edible alkali to the above-mentioned casein dispersion liquid to adjust pH to 7, stir the dispersion liquid until there are basically no large particles, add 1‰ of trypsin (according to the mass of raw material casein), and enzymatically hydrolyze the liquid at 37°C for 4 hours to obtain The enzymolysis solution was rapidly heated to 85-95°C for 10-15min to inactivate the enzyme. After inactivating the enzyme, the enzymatic hydrolysis solution was cooled to room temperature, and the macromolecular precipitate was removed by centrifugation at 4°C and 9000g.

[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 ...

Embodiment 2

[0038](1) Weighing and adding casein and distilled water in a ratio of 1:10 in parts by mass, starting pretreatment, heating to 40° C., stirring and dissolving at a constant speed of 40 Hz, to prepare a casein dispersion.

[0039] (2) Add edible alkali to the above casein dispersion to adjust pH to 7.5, stir the dispersion until there are basically no large particles, add 2‰ papain (based on the mass of raw casein), enzymolysis at 55°C for 1 hour, and kill the enzyme After cooling to room temperature, 5‰ of trypsin (based on the mass of raw material casein) was added, and the enzyme was hydrolyzed at 37°C for 1.5h to obtain a secondary enzymatic hydrolysis solution. After inactivating the enzyme, the enzymatic hydrolysis solution was cooled to room temperature, and the macromolecular precipitate was removed by centrifugation at 4°C and 10,000 g.

[0040] (3) Immediately take the supernatant and concentrate until the solid content reaches 35%, the inlet air temperature is 185°C...

Embodiment 3

[0042] (1) The casein and distilled water are respectively weighed and added in a ratio of 1:12 in parts by mass, and the casein dispersion is directly prepared 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 material casein), and enzymolysis at 55°C for 1h , get the enzymolysis solution, inactivate the enzyme and cool it to room temperature, then add 8‰ papain (according to the mass of the raw material casein), enzymolysis at pH 7, 55°C for 2h, then rapidly heat up to 85-95°C for 10-15min to inactivate the enzyme. After inactivating the enzyme, the enzymatic hydrolysis solution was cooled to room temperature, and the macromolecular precipitate was removed by centrifugation at 10 °C and 8000 g.

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

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Abstract

The invention discloses a sleep-improving hydrolyzate rich in aromatic amino acids and a preparation method thereof. The preparation method comprises: mixing casein and distilled water in a mass ratio of 1:8-15, pretreatment heating, stirring and dispersing, adjusting pH, adding one or more kinds of proteases at a suitable temperature for enzymatic hydrolysis for 5-4 hours, extinguishing After enzymatic cooling to room temperature, centrifuge at low temperature to get the supernatant, concentrate and spray dry the finished product. The sleep-improving hydrolyzate prepared by the present invention has an aromatic amino acid composition peptide at the N-terminus, which is significantly higher than that of other ordinary casein hydrolysates, wherein tryptophan, as a neurotransmitter serotonin precursor, is helpful for sleep, and the N-terminus is Peptides of Tyr and Phe have sedative activity. Peptides identified by secondary mass spectrometry, the product of the present invention enriches the typical anxiolytic peptide α-CZP, and releases a variety of anti-anxiety active peptides and opioid active peptides, such as YL, FF, YPVEPF, which can effectively assist in relieving stress, anxiety, and improving sleep obstacle.

Description

technical field [0001] The invention relates to the technical field of development of dairy products and food-derived active peptides, in particular to a sleep-improving enzymatic hydrolysate rich in aromatic amino acids and a preparation method thereof. Background technique [0002] There is an old saying that milk helps you sleep, and a glass of milk before bed can help improve sleep quality. Many years ago, scholars believed that it was mainly due to the effect of a large amount of tryptophan in milk. However, in the 21st century, Miclo et al. 1 A new study found that casein hydrolysate has the effect of relieving stress and improving sleep. A food-derived functional active peptide α-CZP (YLGYLEQLLR) in casein is proposed, which has good anti-anxiety, soothing mood, and improving sleep disorders. effect, able to bind GABA A Receptors, turn on the "sleep switch", cause a series of neurotransmitter changes in the brain, and play a role in improving sleep. It has been ver...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K14/47C12P21/06A23J3/34A23L33/18
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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