A method for preparing polypeptide composition microcapsules

Abstract

The present invention relates to a preparation method of a polypeptide composition microcapsule, and belongs to the technical field of polypeptide compositions. In the present invention, cordyceps polypeptide powder, soybean polypeptide powder, chitosan-modified soybean extract, bovine collagen peptide powder, chlorella polypeptide powder and enzymatic hydrolysis of vine fruit meal are compounded to prepare polypeptide powder, and the polypeptide composition is mixed with a stabilizer to obtain a polypeptide composition, and the polypeptide composition is used as a core material, sodium alginate modified by corn protein is used as a wall material for embedding, and calcium chloride solution is used as a curing liquid to prepare a polypeptide composition microcapsule. The prepared polypeptide composition microcapsule has good fatigue resistance, is easy to store, and has good stability.

Description

Technical Field

[0001] The invention belongs to the technical field of polypeptide compositions and relates to a method for preparing polypeptide composition microcapsules. Background Art

[0002] Peptides are important substances involved in various cell functions in the human body and are important physiological regulators of the human body. They can comprehensively regulate the physiological functions of the human body, enhance and exert the physiological activity of the human body. They have important biological functions and are of irreplaceable importance to human cell activity, functional activities, and life existence. The physiological functions of polypeptides in organisms have received more and more attention. A large number of research results show that proteins are not easily digested and absorbed after being ingested by the human body due to their large molecular weight and complex structure, thus affecting the effective performance of their physiological functions and nutritional value. Scientific discoveries have shown that almost all cells are regulated by polypeptides, such as cell differentiation, neurohormone transmitter regulation, and immune regulation, which are closely related to active polypeptides. They have the dual functions of regulating the physiological functions of the body and providing nutrition to the body.

[0003] The storage environment of polypeptides generally has relatively high requirements, and they need to be protected from light and have certain requirements for temperature and humidity. Therefore, a polypeptide composition is needed that has anti-fatigue effects, is easy to store, and can maintain good functional stability. Summary of the invention

[0004] The object of the present invention is to provide a method for preparing polypeptide composition microcapsules. The prepared polypeptide composition microcapsules have good fatigue resistance, are easy to store and have good stability.

[0005] The purpose of the present invention can be achieved through the following technical solutions:

[0006] A method for preparing a polypeptide composition microcapsule, the preparation of the polypeptide composition comprising the following steps:

[0007] S1, washing, peeling, drying the soybeans, crushing and passing through a 60-mesh sieve, performing a first extraction by ultrasonication, filtering and collecting the first extract, and then performing a second extraction with an ethanol-water solution having an ethanol content of 80% as a solvent, heating and refluxing at 60-65° C. for 1 hour, collecting the second extract, evaporating the solvent completely, drying in a drying oven at 80° C. for 18-20 hours, grinding and crushing, and passing through a 60-mesh sieve to obtain soybean extract powder;

[0008] 9-10 parts of chitosan and 10 parts of soybean extract powder are added into 40-50 parts of deionized water, mixed evenly, left to stand at room temperature for 15-20 hours, and spray-dried at low temperature to obtain a modified soybean extract;

[0009] S2. By weight, 10 to 20 parts of cordyceps polypeptide powder, 10 to 20 parts of soybean polypeptide powder, 10 to 20 parts of modified soybean extract, 15 to 30 parts of bovine collagen peptide powder, 8 to 15 parts of chlorella polypeptide powder and 10 to 15 parts of enzymatic hydrolysis of saussurea vine fruit meal are mixed uniformly to obtain polypeptide powder;

[0010] S3, 1-2 parts of microcrystalline cellulose, 3-4 parts of agar, and 2-3 parts of maltodextrin are mixed evenly and passed through a 50-mesh sieve to obtain a stabilizer;

[0011] S4, taking 5 to 8 parts of the stabilizer prepared in S3 and mixing them evenly with the polypeptide powder prepared in S2, and then steam conditioning and drying to obtain a polypeptide composition;

[0012] S5. Using the polypeptide composition as the core material, zein-modified sodium alginate as the wall material for embedding, and calcium chloride solution as the curing liquid, the polypeptide composition microcapsules are prepared.

[0013] As a preferred technical solution of the present invention, in step S1, the parameters of the ultrasonic extraction are: ultrasonic power 1000W, ultrasonic temperature 30-45°C, and ultrasonic time 20-40min.

[0014] As a preferred technical solution of the present invention, in step S2, the method for preparing enzymatic hydrolysis of savoy vine fruit meal comprises the following steps:

[0015] Add 1-2 parts of savoy vine pulp to 15-20 parts of deionized water, cook in a 95°C water bath for 6 hours, cool to 25-30°C, add alkaline protease and neutral protease, then raise the temperature to 50-55°C, perform enzymatic hydrolysis for 5-6 hours under stirring conditions, inactivate the enzyme at 90°C for 15 minutes, cool to room temperature, centrifuge for 15 minutes, take the supernatant and vacuum concentrate at 55°C, and finally freeze-dry in vacuum to obtain enzymatic savoy vine pulp.

[0016] As a preferred technical solution of the present invention, the enzyme activity of the alkaline protease is 600AU / g, and the enzyme activity of the neutral protease is 600AU / g.

[0017] As a preferred technical solution of the present invention, the amount of alkaline protease added is 0.8 parts, and the amount of neutral protease added is 0.2 parts.

[0018] As a preferred technical solution of the present invention, the freeze-drying temperature is -80 to -50°C and the time is 2 to 3 hours.

[0019] As a preferred technical solution of the present invention, in step S5, the specific preparation process of the polypeptide composition microcapsules is as follows:

[0020] Zein, sodium alginate and deionized water are fully stirred by a magnetic stirrer at a mass ratio of 1: (5-8): 10, and a zein-modified sodium alginate solution is obtained after being evenly mixed. The zein-modified sodium alginate solution is used as a wall material aqueous solution, and a polypeptide composition is added as a core material. An emulsifier is added, and the mixture is fully stirred for 0.5 h. The wall material and core material mixture is slowly dripped into a calcium chloride solution through a syringe, and solidified for 30 min to form microcapsules, which are dried in a forced air drying oven to obtain polypeptide composition microcapsules.

[0021] As a preferred technical solution of the present invention, the mass fraction of the calcium chloride solution is 2-4%.

[0022] As a preferred technical solution of the present invention, the emulsifier is one of Tween 80 or pectin.

[0023] As a preferred technical solution of the present invention, the mass ratio of the core material, the zein-modified sodium alginate solution and the emulsifier is (1-1.5): (1-3): 0.3.

[0024] Soybean extract contains a variety of beneficial ingredients, including soy isoflavones, soy protein, soy lecithin, soy oligosaccharides and soy peptides, etc. These ingredients each have unique effects and have many benefits for human health. Chitosan is a natural polymer material with multiple biological activities, such as enhancing immunity, lowering blood sugar and blood pressure, protecting the liver, beautifying the skin and regulating intestinal function. Chitosan-modified soybean extract combines the advantages of chitosan and soybean extract. By combining chitosan with soybean extract, the immune-enhancing effect of chitosan may complement the antioxidant and anti-inflammatory effects of soybean extract, and jointly improve the body's resistance, thereby avoiding the body from consuming more energy to deal with potential viral or bacterial invasions. Therefore, improving immunity is essential for anti-fatigue.

[0025] Cordyceps peptides are a class of biologically active ingredients with a polypeptide structure extracted from Cordyceps. Cordyceps peptides have anti-fatigue effects, can reduce the accumulation of fatigue substances in the body, and can also enhance the body's physical strength and endurance. It regulates energy substances and lactic acid metabolism by scavenging free radicals, thereby exerting an anti-fatigue effect.

[0026] Soy peptide is the abbreviation of "peptide-based soy protein hydrolysate", which is a protein hydrolyzate obtained by the action of protease on soy protein and then special treatment. Soy peptide has many functions, including regulating immunity, supplementing nutrition, promoting metabolism, assisting in improving constipation, and assisting in lowering cholesterol. Soy peptide can improve the body's utilization of glucose and reduce lactic acid accumulation, so it has a certain anti-fatigue effect and is suitable for people who often feel tired. Isoflavones and other ingredients in soy peptides have the function of scavenging free radicals, so they can have an antioxidant effect and have a good auxiliary effect for people who need antioxidant health care. Soy peptides are also easy to digest and absorb, low in allergy, promote mineral absorption, have low viscosity and do not solidify when heated, which makes it have broad application prospects in the field of functional food bases and health foods.

[0027] Bovine collagen peptides are rich in protein, amino acids, and a variety of vitamins, minerals and other nutrients, which can supplement the human body with necessary nutrients, promote metabolism, and thus maintain physical health.

[0028] Chlorella peptide is a kind of peptide substance extracted from Chlorella, which has multiple biological activities, helps to enhance the body's innate immunity, and due to its unique mechanism of action, it will not produce drug resistance. Chlorella peptide is rich in multiple amino acids, especially the 17 amino acids required by the human body and high-density lipoprotein content is as high as 60%. This small molecule peptide protein can activate human cells, repair damaged genes, and promote the growth of organ tissues, thereby achieving an anti-fatigue effect.

[0029] Enzymatic hydrolysis of savoy vine meal can not only improve the utilization rate of protein resources and reduce waste, but also its product has the activity of lowering blood sugar and blood lipids.

[0030] Beneficial effects of the present invention:

[0031] (1) The present invention protects the biological activity of the polypeptide composition through microencapsulation technology, thereby improving its stability. Microencapsulation can isolate the active ingredients from the external environment, protect the active components of the polypeptide composition, and achieve the function of instantaneous release or controlled release of the components. A sodium alginate solution modified with zein is used as the wall material. Zein is a type of hydrophobic protein that can make sodium alginate hydrophobic and avoid being easily affected by moisture after microencapsulation. At the same time, zein has good biocompatibility and degradability, and is easily degraded and absorbed by the human body, so it will not affect the absorption of the microencapsulated polypeptide composition by the human body.

[0032] (2) Modification of soybean extract by chitosan not only achieves good compatibility, but also improves the sustained release effect of soybean extract in the body, prolongs the action time, and thus improves bioavailability.

[0033] (3) First, using nutritional compounding and recombinant technology, each polypeptide has different advantages. Mixing them can complement each other and play a better health-care role. However, the physical and chemical properties of various polypeptides are slightly different. Polypeptide powder is a high molecular weight substance. When mixed, it may cause precipitation due to the difference in molecular weight, causing the product to stratify or produce precipitates. Therefore, by adding a stabilizer compounded by microcrystalline cellulose, agar and maltodextrin, microcrystalline cellulose, as a porous particle, can provide a good carrier and matrix, and help to disperse and stabilize the polypeptide composition, while agar can prevent the aggregation and precipitation of polypeptides by forming a gel network structure. Maltodextrin can be used as a filler to interact with polypeptides to improve stability, maintain the structural and functional integrity of polypeptides, reduce the crystallinity and aggregation of polypeptides, increase the solubility and biological activity of polypeptides, reduce the aggregation and precipitation tendency of polypeptides, and increase the chemical stability and physical stability of polypeptides. It can provide a variety of nutrients and bioactive substances, thereby helping to improve the anti-fatigue effect of polypeptide compositions. DETAILED DESCRIPTION

[0034] In order to further illustrate the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the specific implementation methods, structures, features and effects of the present invention are described in detail below in combination with the embodiments.

[0035] In the following examples, the enzyme activity of the alkaline protease is 600 AU / g, and the enzyme activity of the neutral protease is 600 AU / g.

[0036] Example 1

[0037] Preparation of enzymatic hydrolysis of safflower seed meal:

[0038] Add 1 part of savoy vine meal to 15 parts of deionized water, cook in a 95℃ water bath for 6 hours, cool to 25℃, add 0.8 parts of alkaline protease and 0.2 parts of neutral protease, then heat to 50℃, hydrolyze for 5 hours under stirring, inactivate the enzyme at 90℃ for 15 minutes, cool to room temperature, centrifuge for 15 minutes, take the supernatant and concentrate in vacuum at 55℃, finally freeze-dry at -80℃ for 2 hours to obtain enzymatic savoy vine meal.

[0039] S1. Wash, peel and dry the soybeans, crush them and pass through a 60-mesh sieve, perform an ultrasonic extraction, wherein the ultrasonic power is 1000 W, the ultrasonic temperature is 30° C., and the ultrasonic time is 20 min. Filter and collect the primary extract, perform a secondary extraction with an ethanol-water solution with an ethanol content of 80% as a solvent, heat and reflux at 60° C. for 1 h, collect the secondary extract, evaporate the solvent completely, dry it in a drying oven at 80° C. for 18 h, grind and crush it, and pass through a 60-mesh sieve to obtain soybean extract powder;

[0040] 9 parts of chitosan and 10 parts of soybean extract powder were put into 40-50 parts of deionized water, mixed evenly, left to stand at room temperature for 15 hours, and spray-dried at low temperature to obtain a modified soybean extract;

[0041] S2. By weight, 10 parts of cordyceps peptide powder, 10 parts of soybean peptide powder, 10 parts of modified soybean extract, 15 parts of bovine collagen peptide powder, 8 parts of chlorella peptide powder and 10 parts of enzymatic hydrolysis of Safflower seed meal are mixed uniformly to obtain peptide powder;

[0042] S3, mixing 1 part of microcrystalline cellulose, 3 parts of agar, and 2 parts of maltodextrin evenly and passing through a 50-mesh sieve to obtain a stabilizer;

[0043] S4, taking 5 parts of the stabilizer prepared in S3 and mixing them evenly with the polypeptide powder prepared in S2, and then steam conditioning and drying to obtain a polypeptide composition;

[0044] S5. Zein, sodium alginate and deionized water are fully stirred by a magnetic stirrer at a mass ratio of 1:5:10. After mixing evenly, a zein-modified sodium alginate solution is obtained. The zein-modified sodium alginate solution is used as a wall material aqueous solution, a polypeptide composition is added as a core material, and Tween 80 is added. The mixture is fully stirred for 0.5 h. The wall material and core material mixture is slowly dripped into a 2% calcium chloride solution through a syringe, and cured for 30 min to form microcapsules. The microcapsules are dried in a forced air drying oven to obtain polypeptide composition microcapsules, wherein the mass ratio of the core material, the zein-modified sodium alginate solution and the emulsifier is 1:1:0.3.

[0045] Example 2

[0046] Preparation of enzymatic hydrolysis of safflower seed meal:

[0047] Add 2 parts of savoy vine meal to 18 parts of deionized water, cook in a 95°C water bath for 6 hours, cool to 28°C, add 0.8 parts of alkaline protease and 0.2 parts of neutral protease, raise the temperature to 52°C, perform enzymolysis for 6 hours under stirring conditions, inactivate the enzyme at 90°C for 15 minutes, cool to room temperature, centrifuge for 15 minutes, take the supernatant and concentrate it in vacuum at 55°C, and finally freeze-dry it at -65°C for 3 hours to obtain enzymatically hydrolyzed savoy vine meal.

[0048] S1, washing, peeling, drying the soybeans, crushing and passing through a 60-mesh sieve, performing an ultrasonic extraction, wherein the ultrasonic power is 1000 W, the ultrasonic temperature is 40° C., and the ultrasonic time is 30 min, filtering and collecting the primary extract, and then performing a secondary extraction with an ethanol-water solution with an ethanol content of 80% as a solvent, heating and reflux extraction at 62° C. for 1 h, collecting the secondary extract, evaporating the solvent completely, drying in a drying oven at 80° C. for 19 h, grinding and crushing, and passing through a 60-mesh sieve to obtain soybean extract powder;

[0049] 10 parts of chitosan and 10 parts of soybean extract powder were put into 45 parts of deionized water, mixed evenly, left to stand at room temperature for 18 hours, and spray-dried at low temperature to obtain a modified soybean extract;

[0050] S2. By weight, 15 parts of cordyceps polypeptide powder, 15 parts of soybean polypeptide powder, 15 parts of modified soybean extract, 22 parts of bovine collagen peptide powder, 10 parts of chlorella polypeptide powder and 12 parts of enzymatic hydrolysis of saussurea vine fruit meal are mixed uniformly to obtain polypeptide powder;

[0051] S3, 1.5 parts of microcrystalline cellulose, 3.5 parts of agar, and 2.5 parts of maltodextrin were mixed evenly and passed through a 50-mesh sieve to obtain a stabilizer;

[0052] S4, taking 7 parts of the stabilizer prepared in S3 and mixing them evenly with the polypeptide powder prepared in S2, and then steam conditioning and drying to obtain a polypeptide composition;

[0053] S5. Zein, sodium alginate and deionized water are fully stirred by a magnetic stirrer at a mass ratio of 1:7:10. After mixing evenly, a zein-modified sodium alginate solution is obtained. The zein-modified sodium alginate solution is used as a wall material aqueous solution, a polypeptide composition is added as a core material, and Tween 80 is added. The mixture is fully stirred for 0.5 h. The wall material and core material mixture is slowly dripped into a 2-4% calcium chloride solution through a syringe, and cured for 30 min to form microcapsules. The microcapsules are dried in a forced air drying oven to obtain polypeptide composition microcapsules, wherein the mass ratio of the core material, the zein-modified sodium alginate solution and the emulsifier is 1.2:2:0.3.

[0054] Example 3

[0055] Preparation of enzymatic hydrolysis of safflower seed meal:

[0056] Add 2 parts of savoy vine meal to 20 parts of deionized water, cook in a 95℃ water bath for 6 hours, cool to 30℃, add 0.8 parts of alkaline protease and 0.2 parts of neutral protease, heat to 55℃, hydrolyze for 6 hours under stirring conditions, inactivate the enzyme at 90℃ for 15 minutes, cool to room temperature, centrifuge for 15 minutes, take the supernatant and concentrate it in vacuum at 55℃, and finally freeze-dry at -50℃ for 3 hours to obtain enzymatic savoy vine meal.

[0057] S1, washing, peeling, drying the soybeans, crushing and passing through a 60-mesh sieve, performing an ultrasonic extraction, wherein the ultrasonic power is 1000 W, the ultrasonic temperature is 45° C., and the ultrasonic time is 40 min, filtering and collecting the primary extract, and then performing a secondary extraction with an ethanol-water solution with an ethanol content of 80% as a solvent, heating and reflux extraction at 65° C. for 1 h, collecting the secondary extract, evaporating the solvent completely, drying in a drying oven at 80° C. for 20 h, grinding and crushing, and passing through a 60-mesh sieve to obtain soybean extract powder;

[0058] 9-10 parts of chitosan and 10 parts of soybean extract powder were put into 50 parts of deionized water, mixed evenly, left to stand at room temperature for 20 hours, and spray-dried at low temperature to obtain a modified soybean extract;

[0059] S2. By weight, 20 parts of cordyceps polypeptide powder, 20 parts of soybean polypeptide powder, 20 parts of modified soybean extract, 30 parts of bovine collagen peptide powder, 15 parts of chlorella polypeptide powder and 15 parts of enzymatic hydrolysis of Satouki fruit meal are mixed uniformly to obtain polypeptide powder;

[0060] S3, 2 parts of microcrystalline cellulose, 4 parts of agar, and 3 parts of maltodextrin are mixed evenly and passed through a 50-mesh sieve to obtain a stabilizer;

[0061] S4, taking 8 parts of the stabilizer prepared in S3 and mixing them evenly with the polypeptide powder prepared in S2, and then steam conditioning and drying to obtain a polypeptide composition;

[0062] S5. Zein, sodium alginate and deionized water are fully stirred by a magnetic stirrer at a mass ratio of 1:8:10. After mixing evenly, a zein-modified sodium alginate solution is obtained. The zein-modified sodium alginate solution is used as a wall material aqueous solution, a polypeptide composition is added as a core material, and Tween 80 is added. The mixture is fully stirred for 0.5 h. The wall material and core material mixture is slowly dripped into a 4% calcium chloride solution through a syringe. The mixture is cured for 30 min to form microcapsules. The microcapsules are dried in a forced air drying oven to obtain polypeptide composition microcapsules, wherein the mass ratio of the core material, the zein-modified sodium alginate solution and the emulsifier is 1.5:3:0.3.

[0063] Example 4

[0064] Preparation of enzymatic hydrolysis of safflower seed meal:

[0065] Add 2 parts of savoy vine meal to 20 parts of deionized water, cook in a 95℃ water bath for 6 hours, cool to 30℃, add 0.8 parts of alkaline protease and 0.2 parts of neutral protease, heat to 55℃, hydrolyze for 6 hours under stirring conditions, inactivate the enzyme at 90℃ for 15 minutes, cool to room temperature, centrifuge for 15 minutes, take the supernatant and concentrate it in vacuum at 55℃, and finally freeze-dry at -50℃ for 3 hours to obtain enzymatic savoy vine meal.

[0066] S1, washing, peeling, drying the soybeans, crushing and passing through a 60-mesh sieve, performing an ultrasonic extraction, wherein the ultrasonic power is 1000 W, the ultrasonic temperature is 45° C., and the ultrasonic time is 40 min, filtering and collecting the primary extract, and then performing a secondary extraction with an ethanol-water solution with an ethanol content of 80% as a solvent, heating and reflux extraction at 65° C. for 1 h, collecting the secondary extract, evaporating the solvent completely, drying in a drying oven at 80° C. for 20 h, grinding and crushing, and passing through a 60-mesh sieve to obtain soybean extract powder;

[0067] 10 parts of chitosan and 10 parts of soybean extract powder were put into 45 parts of deionized water, mixed evenly, left to stand at room temperature for 18 hours, and spray-dried at low temperature to obtain a modified soybean extract;

[0068] S2. By weight, 20 parts of cordyceps polypeptide powder, 20 parts of soybean polypeptide powder, 15 parts of modified soybean extract, 30 parts of bovine collagen peptide powder, 10 parts of chlorella polypeptide powder and 12 parts of enzymatic hydrolysis of Satouki fruit meal are mixed uniformly to obtain polypeptide powder;

[0069] S3, 2 parts of microcrystalline cellulose, 4 parts of agar, and 3 parts of maltodextrin are mixed evenly and passed through a 50-mesh sieve to obtain a stabilizer;

[0070] S4, taking 8 parts of the stabilizer prepared in S3 and mixing them evenly with the polypeptide powder prepared in S2, and then steam conditioning and drying to obtain a polypeptide composition;

[0071] S5. Zein, sodium alginate and deionized water are fully stirred by a magnetic stirrer at a mass ratio of 1:8:10. After mixing evenly, a zein-modified sodium alginate solution is obtained. The zein-modified sodium alginate solution is used as a wall material aqueous solution, a polypeptide composition is added as a core material, and Tween 80 is added. The mixture is fully stirred for 0.5 h. The wall material and core material mixture is slowly dripped into a 3% calcium chloride solution through a syringe. The mixture is cured for 30 min to form microcapsules. The microcapsules are dried in a forced air drying oven to obtain polypeptide composition microcapsules, wherein the mass ratio of the core material, the zein-modified sodium alginate solution and the emulsifier is 1.5:3:0.3.

[0072] Comparative Example 1

[0073] The difference between Comparative Example 1 and Example 1 is that the soybean extract is not modified, and the other operations are the same.

[0074] Comparative Example 2

[0075] The difference between Comparative Example 2 and Example 1 is that no stabilizer is added, and the other operations are the same.

[0076] Comparative Example 3

[0077] The difference between Comparative Example 3 and Example 1 is that the sodium alginate is not modified, and the other operations are the same.

[0078] Performance testing:

[0079] After one week of adaptive feeding, the mice were randomly divided into 6 groups according to body weight, with 10 mice in each group. Each group was gavaged at a dose of 2g / kg / d (calculated as crude drug), and the blank control group was given an equal volume of normal saline. Each group was gavaged once a day for 15 consecutive days. Mouse weight-bearing swimming experiment: 30 minutes after the last administration, a weight was placed on the tail of the mouse, with the load mass being 10% of the mouse's own mass, and placed in a mouse constant temperature swimming pool with a water temperature of (25.0±0.5)℃. The timer started after the mouse was placed in, and the time when the mouse sank under the water for 10 seconds and could not float to the surface was recorded as the exhaustive swimming time. After swimming, blood was collected from the mouse's eye sockets and serum was separated. The mice were killed by dislocation of the neck and the hind leg muscles of the mice were taken. The levels of blood lactate, serum urea nitrogen and muscle glycogen in serum samples were tested. The experimental results are as follows:

[0080]

[0081] As can be seen from the above table, compared with the blank group and the control group, the mice taking the polypeptide composition prepared by the present invention have an inhibitory effect on the increase of blood lactate in mice after exercise, indicating that fatigue elimination and physical recovery can be accelerated, and at the same time, muscle glycogen levels are increased, which has a significant anti-fatigue effect.

[0082] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention has been disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technical personnel in this field can make some changes or modify the technical contents disclosed above into equivalent embodiments without departing from the scope of the technical solution of the present invention. However, any brief modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A method for preparing polypeptide composition microcapsules, characterized in that: The preparation of the polypeptide composition microcapsules comprises the following steps: S1. Wash, peel and dry the soybeans, crush them and pass through a 60-mesh sieve, perform a first extraction by ultrasonication, collect the first extract by filtration, perform a second extraction with an ethanol-water solution with an ethanol content of 80% as a solvent, heat and reflux at 60-65°C for 1 h, collect the second extract, evaporate the solvent completely by evaporation, dry in a drying oven at 80°C for 18-20 h, grind and crush, and pass through a 60-mesh sieve to obtain soybean extract powder; 9-10 parts of chitosan and 10 parts of soybean extract powder were put into 40-50 parts of deionized water, mixed evenly, left to stand at room temperature for 15-20 hours, and spray-dried at low temperature to obtain modified soybean extract; S2. By weight, 10-20 parts of cordyceps polypeptide powder, 10-20 parts of soybean polypeptide powder, 10-20 parts of modified soybean extract, 15-30 parts of bovine collagen peptide powder, 8-15 parts of chlorella polypeptide powder and 10-15 parts of enzymatic hydrolysis of saussurea vine fruit meal are mixed uniformly to obtain polypeptide powder; S3, 1-2 parts of microcrystalline cellulose, 3-4 parts of agar, and 2-3 parts of maltodextrin are mixed evenly and passed through a 50-mesh sieve to obtain a stabilizer; S4, taking 5 to 8 portions of the stabilizer prepared in S3 and mixing them evenly with the polypeptide powder prepared in S2, and then steam conditioning and drying to obtain a polypeptide composition; S5. Thoroughly stir zein, sodium alginate and deionized water at a mass ratio of 1: (5-8): 10 with a magnetic stirrer to obtain a zein-modified sodium alginate solution after uniform mixing. Use the zein-modified sodium alginate solution as the wall material aqueous solution, add the polypeptide composition as the core material, and then add an emulsifier. Thoroughly stir for 0.5 h. Slowly drip the wall material and core material mixture into the calcium chloride solution through a syringe, solidify for 30 min to form microcapsules, and dry in a forced air drying oven to obtain polypeptide composition microcapsules.

2. The method for preparing the polypeptide composition microcapsules according to claim 1, characterized in that: In step S1, the parameters of the ultrasonic extraction are: ultrasonic power 1000W, ultrasonic temperature 30-45°C, and ultrasonic time 20-40min.

3. The method for preparing the polypeptide composition microcapsules according to claim 1, characterized in that: In step S2, the method for preparing enzymatically hydrolyzed Safflower seed meal comprises the following steps: Add 1-2 parts of savoy vine pulp to 15-20 parts of deionized water, cook in a 95℃ water bath for 6 h, cool to 25-30℃, add alkaline protease and neutral protease, then raise the temperature to 50-55℃, perform enzymatic hydrolysis for 5-6 h under stirring conditions, inactivate the enzyme at 90℃ for 15 min, cool to room temperature, centrifuge for 15 min, take the supernatant and vacuum concentrate at 55℃, and finally freeze-dry it in vacuum to obtain enzymatic savoy vine pulp.

4. The method for preparing the polypeptide composition microcapsules according to claim 3, characterized in that: The enzyme activity of the alkaline protease is 600AU / g, and the enzyme activity of the neutral protease is 600AU / g.

5. The method for preparing the polypeptide composition microcapsules according to claim 3, characterized in that: The amount of alkaline protease added is 0.8 parts, and the amount of neutral protease added is 0.2 parts.

6. The method for preparing the polypeptide composition microcapsules according to claim 3, characterized in that: The vacuum freeze drying is carried out at a temperature of -80 to -50°C for 2 to 3 hours.

7. The method for preparing the polypeptide composition microcapsules according to claim 1, characterized in that: The mass fraction of the calcium chloride solution is 2-4%.

8. The method for preparing the polypeptide composition microcapsules according to claim 1, characterized in that: The emulsifier is one of Tween 80 and pectin.

9. The method for preparing the polypeptide composition microcapsules according to claim 1, characterized in that: The mass ratio of the core material, the corn protein modified sodium alginate solution and the emulsifier is (1-1.5): (1-3): 0.3.

Images