Protein peptide loaded liposome without bad flavor and high stability as well as preparation method and application thereof

Abstract

The invention provides a protein peptide loaded liposome with no bad flavor and high stability as well as a preparation method and application thereof, and relates to the field of food or health food. The protein peptide loaded liposome without bad flavor and with high stability is prepared from the following raw materials: aqueous phase raw materials including protein peptide, water, hydrophilic colloid and sugar alcohol in a mass ratio of (5-8): (5-12): 1: (79-89); the oil phase raw material comprises phospholipid and oil in a mass ratio of (10-30): (70-90); the mass ratio of the water-phase raw material to the oil-phase raw material is (70-80): (20-30). The lipidosome provided by the invention can cover the bad flavor of the protein peptide, and solves the problem that the protein peptide cannot be eaten due to strong irritant flavors such as bitter taste, sour taste, delicate flavor and fishy smell; the texture is uniform and fine; the stability of the protein peptide can be improved, the heat-resistant effect is good, no preservative needs to be added, and the safety coefficient of the product can be improved; organic reagents and chemical emulsifiers are not involved in the preparation process, so that the safety is high.

Description

Technical Field

[0001] The invention relates to the field of food or health food, and in particular to a liposome loaded with protein peptide having no bad flavor and high stability, and a preparation method and application thereof. Background Art

[0002] In most existing oral preparations, many of the beneficial active ingredients contained therein have unpleasant flavors. The bad taste can cause consumers to have resistance reactions, limiting their acceptance. Protein peptides are molecules formed by amino acids connected by peptide bonds. They are one of the products of protein decomposition. They have the advantages of small molecular weight and easy absorption. At the same time, they have attracted much attention because of their multiple biological activities. The unpleasant flavors of protein peptide products (including bitterness, sourness, umami, fishy smell, etc.) are often difficult for consumers to accept, which is an important factor restricting their widespread application.

[0003] At present, sweeteners, chemical blockers and improved processes or a combination of these are commonly used to mask the bad flavor of active ingredients. Adding sweeteners can reduce the perception of bitterness and astringency by increasing the threshold of bitterness and astringency and deceiving the brain; adding bitter blockers can competitively bind to bitter receptors to reduce the perception of bitterness. For example, patent document CN114668092A obtains fish collagen peptides with reduced bitterness by mixing fish collagen peptides with sweeteners, acidity regulators, etc.; patent document CN117179124A uses the action of secondary proteases to aggregate hydrophobic protein peptides to form higher molecular weight polypeptide precipitates, which are slightly soluble in water and cannot bind to receptors on the tongue, thereby reducing the consumer's perception of bitterness; patent document CN111543578A uses the aroma of coffee powder to mask the bad smell of sesame protein peptides, and uses resistant dextrin to form inclusion compounds with sesame protein to delay the spread of bitterness from saliva to taste buds. Due to the specific characteristics of blockers, no blocker can effectively block all bitter receptors, making it challenging to use. If you simply add sweeteners, acidulants and other additives to cover up the bad taste, it will increase the metabolic burden on the human body and it will not be possible to completely eliminate the bad taste.

[0004] Liposomes are vesicles composed of phospholipid bilayers, which can protect sensitive hydrophilic and hydrophobic active ingredients. The main application of liposomes in the field of food is to encapsulate specific nutrients or additives, which has the functions of improving the environmental stability of nutrients and controlling the release rate of nutrients. At present, protein peptide liposomes are usually prepared by thin film dispersion method, ethanol injection method, etc., but these methods often involve chemical preparations, which have great safety hazards and are not conducive to the processing and production of food and health food, and liposomes with high water content have poor thermal stability and are not conducive to transportation and storage. For example, patent document CN10379668A uses chemical preparations when preparing hemoglobin peptide liposomes, and uses non-food cholesterol and chemical emulsifiers such as polyethylene glycol, which have safety hazards; patent document CN116850340A uses additives such as preservatives, thickeners, and moisturizers, and the water content is as high as 80%, with poor stability; the collagen peptide liposomes prepared by patent document CN115191617A have high water content and poor heat resistance.

[0005] How to provide a liposome loaded with protein peptides that has no bad flavor and high stability has become an urgent problem to be solved by those skilled in the art. Summary of the invention

[0006] Therefore, the technical problem to be solved by the present invention is to overcome the defects of the prior art protein peptide-loaded liposomes involving chemical preparations, great safety hazards, high water content, poor thermal stability, and inconvenience in transportation and storage, thereby providing a protein peptide-loaded liposome with no bad flavor and high stability, and a preparation method and application thereof.

[0007] To achieve the above object, the present invention provides the following technical solutions: In a first aspect, the present invention provides a liposome loaded with a protein peptide having no bad flavor and high stability, which is made of raw materials including the following components: Aqueous phase raw materials, including protein peptides, water, hydrophilic colloids and sugar alcohols, with a mass ratio of 5-12:5-15:1-1.5:71-89; The oil phase raw material includes phospholipids and oil in a mass ratio of 10-50:50-90; The mass ratio of water phase raw material to oil phase raw material is 70~80:20~30.

[0008] Further, the mass ratio of protein peptide, water, hydrophilic colloid and sugar alcohol is 5:5:1:89, 5:10:1:84, 7:10:1:82, 8:12:1:79 or 12:15:1.5:71.5; The mass ratio of phospholipid to oil is 10:90, 15:85, 20:80, 30:70 or 50:50; The mass ratio of the water phase raw material to the oil phase raw material is 80:20 or 70:30.

[0009] Furthermore, in the aqueous phase raw material, the mass percentages of protein peptide, water, hydrophilic colloid and sugar alcohol are 5% to 12%, 5% to 15%, 1% to 1.5% and 71% to 89%, respectively; In the oil phase raw material, the mass percentages of phospholipids and oil are 10% to 50% and 50% to 90% respectively; In the liposomes, the mass percentages of the aqueous phase raw material and the oil phase raw material are 70%~80% and 20%~30%, respectively.

[0010] Furthermore, among the raw materials of liposomes, the mass percentages of protein peptide, water, hydrophilic colloid, sugar alcohol, phospholipid and oil are 3%~10%, 3%~12%, 0.7%~1.2%, 55%~72%, 2%~10% and 10%~27%, respectively.

[0011] Furthermore, among the raw materials of liposomes, the mass percentages of protein peptide, water, hydrophilic colloid, sugar alcohol, phospholipid and oil are 3.5%~9.6%, 3.5%~12%, 0.7%~1.2%, 55.3%~71.2%, 2%~10% and 10%~27%, respectively.

[0012] Furthermore, the protein peptides include at least one of albumin peptides, hemoglobin peptides, bovine spleen peptides, pig liver peptides, fish collagen peptides, spleen amino peptides, anserine, leech protein peptides, bovine bone peptides, and pig brain peptides.

[0013] Furthermore, the hydrophilic colloid includes at least one of sodium carboxymethyl cellulose, locust bean gum, xanthan gum, pectin, carrageenan, agar, guar gum, and konjac gum.

[0014] Furthermore, the sugar alcohol includes at least one of maltitol, mannitol, sorbitol, xylitol, erythritol, isomalt, mannitol and lactitol.

[0015] Furthermore, the oil is selected from vegetable oil and / or medium-chain triglycerides; the vegetable oil includes: at least one of soybean oil, camellia oil, walnut oil, peanut oil, rapeseed oil, sunflower oil, corn oil, linseed oil, coconut oil, and palm oil.

[0016] Furthermore, the phosphatidylcholine content in the phospholipid is 45% to 60%.

[0017] Furthermore, the phosphatidylcholine content in the phospholipid is 50% to 60%.

[0018] In a second aspect, the present invention provides a method for preparing the liposome loaded with protein peptide without bad flavor and with high stability, characterized in that it comprises the following steps: (1) Mixing protein peptide, water, hydrophilic colloid and sugar alcohol in proportion to obtain a water phase raw material; (2) mixing phospholipids and oil in proportion to obtain an oil phase raw material; (3) mixing the aqueous phase raw material and the oil phase raw material in proportion, and performing high-speed shear dispersion to obtain a crude liposome mixture; (4) The crude liposome mixture is subjected to high pressure homogenization, and the product is collected to obtain liposomes loaded with protein peptides that have no bad flavor and are highly stable.

[0019] Furthermore, in step (3), the conditions of the high-speed shear dispersion are: a rotation speed of 10000-12000 rpm, and a time of 3-10 min; In step (4), the conditions of high pressure homogenization are: pressure 450-550 Bar, number of times 2-5 times.

[0020] Furthermore, in step (3), the conditions of the high-speed shear dispersion are: rotation speed 12000 rpm, time 3 min; In step (4), the conditions of high pressure homogenization are: pressure 500 Bar, number of times 2.

[0021] In a third aspect, the present invention provides the use of the protein peptide-loaded liposome without bad flavor and high stability or the protein peptide-loaded liposome without bad flavor and high stability obtained by the preparation method in the preparation of food or health food.

[0022] The protein peptide-loaded liposome provided by the present invention is free of bad flavor and has high stability, and is made of water-phase raw materials and oil-phase raw materials, wherein the water-phase raw materials include protein peptide, water, hydrophilic colloid and sugar alcohol, and the oil-phase raw materials include phospholipids and oil. The advantage of the present invention is that the thermal stability of the liposome is improved by reducing the amount of water in the liposome as much as possible: first, as little water as possible is used to dissolve the protein peptide. Since phospholipids are hydrophilic and can form a tight inclusion complex after combining with a certain amount of water, the less water there is, the less content the phospholipids need to encapsulate, the outer ring formed by the phospholipids will be more solid, and the protein peptide is not easy to leak, so the bad flavor can be covered up; at the same time, sugar alcohols and hydrophilic colloids are added to the aqueous phase to further form a stable low-water system: sugar alcohols have a high density, and during the high-pressure homogenization process, sugar alcohols further squeeze the phospholipids, thereby further reinforcing the phospholipids from embedding the protein peptides, making the liposome structure more solid and stable, and enhancing the masking effect of the bad flavor of the protein peptides; since the protein peptides are prone to coagulation and precipitation in a high-temperature sterilization environment, an appropriate amount of hydrophilic colloid is added as an aqueous phase stabilizer to improve the thermal stability of the protein peptides during the sterilization process and avoid precipitation.

[0023] The phospholipids embed the water-soluble active ingredient protein peptide in the internal cavity, effectively blocking the contact between the protein peptide and the external environment. The lipid physical barrier of the phospholipids can block the signal of bad flavor from being transmitted to the brain, thereby weakening the perception of bad flavor and achieving the purpose of masking the taste. At the same time, the low-water environment makes the liposomes loaded with protein peptides show higher stability and better retention. The liposomes loaded with protein peptides constructed by the present invention can well solve the problems of instability, variability, and bad flavor of protein peptides. The protein peptides wrapped by this structure can be safely added to food and health food, thereby expanding its application scenarios and being conducive to exerting its health effects.

[0024] During the preparation process, phospholipids are dispersed in oil as the outer core part of the liposome structure, and hydrophilic colloids, sugar alcohols and protein peptides are dissolved in water as the inner core part of the liposome structure. The liposome aqueous phase containing protein peptides and the oil phase containing phospholipids are first mixed using high-speed shear dispersion technology, and then high-pressure homogenization is used to cause the sugar alcohol phase to extrude the phospholipids, assisting the phospholipids in wrapping the water-soluble protein peptides therein, so that the unpleasant flavor of the protein peptides can be masked. At the same time, high-pressure homogenization can make the crude liposomes more uniform and delicate, improving their fluidity.

[0025] The technical solution of the present invention has the following advantages: 1. The liposomes provided by the present invention can mask the unpleasant flavor of protein peptides, solving the problem that protein peptides cannot be eaten due to strong irritating flavors such as bitterness, sourness, umami, and fishy smells; 2. The liposomes provided by the present invention have uniform and fine texture and good fluidity; 3. The liposomes provided by the present invention can improve the stability of protein peptides, have good heat resistance, are not prone to deterioration during storage, do not need to add preservatives, and are conducive to improving the safety factor of the product; 4. The preparation process of the liposome provided by the present invention does not involve organic reagents and chemical emulsifiers, and is highly safe. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0027] Figure 1 is a process flow chart for preparing liposomes loaded with protein peptides in Examples 1 to 12 of the present invention; Figure 2 It is a comparison diagram of the states of the liposomes prepared in Example 2 of the present invention and Comparative Examples 2 to 4 after being sterilized and cooled. DETAILED DESCRIPTION

[0028] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0029] The phospholipid raw material used in the embodiment of the present invention is specifically soybean lecithin, and the phosphatidylcholine content is 50% to 60%.

[0030] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the art can be used. The raw materials or instruments used are all conventional products that can be obtained commercially, including but not limited to the raw materials or instruments used in the examples of this application.

[0031] Example 1 This embodiment provides a liposome loaded with protein peptide without bad flavor and with high stability, and the specific preparation steps are as follows: (1) Mixing albumin peptide, water, pectin and erythritol in a mass ratio of 5:10:1:84 to obtain an aqueous phase raw material; (2) mixing phospholipids and corn oil in a mass ratio of 10:90 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 70:30, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain protein peptide-loaded liposomes with no unpleasant flavor and high stability.

[0032] Example 2 This embodiment provides a liposome loaded with protein peptide without bad flavor and with high stability, and the specific preparation steps are as follows: (1) mixing hemoglobin peptide, water, carrageenan and sorbitol in a mass ratio of 5:10:1:84 to obtain an aqueous phase raw material; (2) mixing lecithin and camellia oil in a mass ratio of 10:90 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 70:30, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain protein peptide-loaded liposomes with no unpleasant flavor and high stability.

[0033] Example 3 This embodiment provides a liposome loaded with protein peptide without bad flavor and with high stability, and the specific preparation steps are as follows: (1) Spleen aminopeptide, water, carrageenan and mannitol are mixed in a mass ratio of 5:10:1:84 to obtain an aqueous phase raw material; (2) mixing phospholipids and rapeseed oil in a mass ratio of 10:90 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 70:30, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain protein peptide-loaded liposomes with no unpleasant flavor and high stability.

[0034] Example 4 This embodiment provides a liposome loaded with protein peptide without bad flavor and with high stability, and the specific preparation steps are as follows: (1) Spleen aminopeptide, water, locust bean gum, and sorbitol are mixed in a mass ratio of 5:10:1:84 to obtain an aqueous phase raw material; (2) mixing lecithin and coconut oil in a mass ratio of 10:90 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 70:30, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain protein peptide-loaded liposomes with no unpleasant flavor and high stability.

[0035] Example 5 This embodiment provides a liposome loaded with protein peptide without bad flavor and with high stability, and the specific preparation steps are as follows: (1) mixing hemoglobin peptide, water, pectin and sorbitol in a mass ratio of 5:10:1:84 to obtain an aqueous phase raw material; (2) mixing lecithin and soybean oil in a mass ratio of 10:90 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 70:30, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain protein peptide-loaded liposomes with no unpleasant flavor and high stability.

[0036] Example 6 This embodiment provides a liposome loaded with protein peptide without bad flavor and with high stability, and the specific preparation steps are as follows: (1) mixing hemoglobin peptide, water, pectin and maltitol in a mass ratio of 5:10:1:84 to obtain an aqueous phase raw material; (2) mixing lecithin and peanut oil in a mass ratio of 20:80 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain protein peptide-loaded liposomes with no unpleasant flavor and high stability.

[0037] Example 7 This embodiment provides a liposome loaded with protein peptide without bad flavor and with high stability, and the specific preparation steps are as follows: (1) Mixing albumin peptide, water, pectin and erythritol in a mass ratio of 5:10:1:84 to obtain an aqueous phase raw material; (2) mixing lecithin and corn oil in a mass ratio of 30:70 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain protein peptide-loaded liposomes with no unpleasant flavor and high stability.

[0038] Example 8 This embodiment provides a liposome loaded with protein peptide without bad flavor and with high stability, and the specific preparation steps are as follows: (1) Mixing anserine, water, pectin and mannitol in a mass ratio of 7:10:1:82 to obtain an aqueous phase raw material; (2) mixing lecithin and corn oil in a mass ratio of 30:70 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain protein peptide-loaded liposomes with no unpleasant flavor and high stability.

[0039] Example 9 This embodiment provides a liposome loaded with protein peptide without bad flavor and with high stability, and the specific preparation steps are as follows: (1) Mixing pig liver peptide, water, carrageenan and mannitol in a mass ratio of 8:12:1:79 to obtain a water phase raw material; (2) mixing phospholipids and rapeseed oil in a mass ratio of 20:80 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 70:30, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain protein peptide-loaded liposomes with no unpleasant flavor and high stability.

[0040] Example 10 This embodiment provides a liposome loaded with protein peptide without bad flavor and with high stability, and the specific preparation steps are as follows: (1) mixing porcine brain peptide, water, locust bean gum and sorbitol in a mass ratio of 5:10:1:84 to obtain a water phase raw material; (2) mixing lecithin and coconut oil in a mass ratio of 15:85 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 70:30, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain protein peptide-loaded liposomes with no unpleasant flavor and high stability.

[0041] Embodiment 11 This embodiment provides a liposome loaded with protein peptide without bad flavor and with high stability, and the specific preparation steps are as follows: (1) mixing hemoglobin peptide, water, pectin and maltitol in a mass ratio of 5:5:1:89 to obtain an aqueous phase raw material; (2) mixing lecithin and walnut oil in a mass ratio of 10:90 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 70:30, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain liposomes loaded with protein peptides that were free of unpleasant flavor and had high stability.

[0042] Example 12 This embodiment provides a liposome loaded with protein peptide without bad flavor and with high stability, and the specific preparation steps are as follows: (1) mixing hemoglobin peptide, water, pectin and maltitol in a mass ratio of 12:15:1.5:71.5 to obtain an aqueous phase raw material; (2) mixing lecithin and corn oil in a mass ratio of 50:50 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain liposomes loaded with protein peptides that were free of unpleasant flavor and had high stability.

[0043] Comparative Example 1 This comparative example provides a liposome loaded with a protein peptide, and the specific preparation steps are as follows: (1) mixing hemoglobin peptide, water, carrageenan and sorbitol in a mass ratio of 5:15:1:79 to obtain an aqueous phase raw material; (2) mixing lecithin and camellia oil in a mass ratio of 5:95 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain liposomes loaded with protein peptides.

[0044] Comparative Example 2 This comparative example provides a liposome loaded with a protein peptide, and the specific preparation steps are as follows: (1) mixing hemoglobin peptide, water, carrageenan and sorbitol in a mass ratio of 5:10:1:84 to obtain an aqueous phase raw material; (2) mixing lecithin and camellia oil in a mass ratio of 5:95 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain liposomes loaded with protein peptides.

[0045] Comparative Example 3 This comparative example provides a liposome loaded with a protein peptide, and the specific preparation steps are as follows: (1) mixing hemoglobin peptide, water, carrageenan and sorbitol in a mass ratio of 5:5:1:89 to obtain an aqueous phase raw material; (2) mixing lecithin and camellia oil in a mass ratio of 5:95 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain liposomes loaded with protein peptides.

[0046] Comparative Example 4 This comparative example provides a liposome loaded with a protein peptide, and the specific preparation steps are as follows: (1) mixing hemoglobin peptide, water, carrageenan and sorbitol in a mass ratio of 5:15:1:79 to obtain an aqueous phase raw material; (2) mixing lecithin and camellia oil in a mass ratio of 10:90 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain liposomes loaded with protein peptides.

[0047] Comparative Example 5 This embodiment provides a liposome loaded with protein peptide without bad flavor and with high stability. The preparation process flow chart is as follows Figure 1 As shown, the specific preparation steps are as follows: (1) mixing hemoglobin peptide, water, carrageenan and sorbitol in a mass ratio of 5:5:1:89 to obtain an aqueous phase raw material; (2) mixing lecithin and camellia oil in a mass ratio of 10:90 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain protein peptide-loaded liposomes with no unpleasant flavor and high stability.

[0048] Comparative Example 6 This comparative example provides a liposome loaded with a protein peptide, and the specific preparation steps are as follows: (1) Mixing hemoglobin peptide and water in a mass ratio of 5:95 to obtain an aqueous phase raw material; (2) mixing lecithin and peanut oil in a mass ratio of 10:90 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain liposomes loaded with protein peptides.

[0049] Comparative Example 7 This comparative example provides a liposome loaded with a protein peptide, and the specific preparation steps are as follows: (1) Mixing hemoglobin peptide and water in a mass ratio of 5:95 to obtain an aqueous phase raw material; (2) mixing lecithin and peanut oil in a mass ratio of 20:80 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain liposomes loaded with protein peptides.

[0050] Comparative Example 8 This comparative example provides a liposome loaded with a protein peptide, and the specific preparation steps are as follows: (1) mixing hemoglobin peptide, water, pectin and maltitol in a mass ratio of 5:80:1:14 to obtain an aqueous phase raw material; (2) mixing lecithin and peanut oil in a mass ratio of 20:80 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain liposomes loaded with protein peptides.

[0051] Comparative Example 9 This comparative example provides a liposome loaded with a protein peptide, and the specific preparation steps are as follows: (1) mixing hemoglobin peptide, water, pectin and maltitol in a mass ratio of 5:70:1:24 to obtain an aqueous phase raw material; (2) mixing lecithin and peanut oil in a mass ratio of 20:80 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain liposomes loaded with protein peptides.

[0052] Comparative Example 10 This comparative example provides a liposome loaded with a protein peptide, and the specific preparation steps are as follows: (1) mixing hemoglobin peptide, water, pectin and maltitol in a mass ratio of 5:50:1:44 to obtain an aqueous phase raw material; (2) mixing lecithin and peanut oil in a mass ratio of 20:80 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain liposomes loaded with protein peptides.

[0053] Comparative Example 11 This comparative example provides a liposome loaded with a protein peptide, and the specific preparation steps are as follows: (1) mixing hemoglobin peptide, water and sorbitol in a mass ratio of 5:10:85 to obtain an aqueous phase raw material; (2) mixing lecithin and soybean oil in a mass ratio of 10:90 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 70:30, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain liposomes loaded with protein peptides.

[0054] Comparative Example 12 This comparative example provides a liposome loaded with a protein peptide, and the specific preparation steps are as follows: (1) Weigh hemoglobin peptide, water, pectin, and maltitol in a mass ratio of 5:10:1:84, and first mix the hemoglobin peptide, water, and pectin to obtain an aqueous phase raw material; (2) mixing lecithin and soybean oil in a mass ratio of 10:90 to obtain an oil phase raw material; (3) The aqueous phase raw material and the oil phase raw material were mixed in a mass ratio of 80:20, and high-speed shear mixing was performed at 12000 rpm for 3 min to obtain a crude liposome mixture; (4) The crude liposome mixture was homogenized twice under high pressure at 500 bar, and the product was collected using a homogenizer tube to obtain liposomes loaded with protein peptides; (5) Add the pre-weighed maltitol to the collected protein peptide liposomes and stir to mix evenly.

[0055] Experimental example This experimental example aims to study the liposome system loaded with protein peptide prepared in the examples and comparative examples, and specifically includes the following contents: 1. Evaluate its fluidity after preparation (test viscosity) and taste it to see if it has any unpleasant flavor; 2. Sterilize the prepared liposomes at 110 °C for 30 min, cool in a water bath, and observe the stability of the system (i.e., whether stratification occurs); 3. After the prepared liposomes are sealed, storage experiments are carried out under the following conditions, and the mold formation and deterioration are observed: (1) Storage at room temperature for 12 months; (2) Accelerated storage at 40°C for 6 months.

[0056] The raw materials and corresponding experimental results of the examples and comparative examples are shown in Table 1. The state comparison of the liposomes prepared in Example 2 and Comparative Examples 2 to 4 after sterilization and cooling is shown in Table 1. Figure 2 shown.

[0057] Table 1 Preparation materials and experimental results of examples and comparative examples

[0058]

[0059]

[0060]

[0061]

[0062]

[0063] It can be seen from Examples 1 to 12 that when the protein peptides, water, hydrophilic colloids and sugar alcohols in the aqueous phase raw materials, the phospholipids and oils in the oil phase raw materials, and the aqueous phase raw materials and the oil phase raw materials are in a specific ratio range, liposomes with good fluidity and no bad taste can be formed, which have good thermal stability, remain stable and uniform after sterilization, and do not stratify. After storage at room temperature and accelerated storage experiments, they still do not deteriorate and have good storage stability.

[0064] It can be seen from Example 2 and Comparative Examples 1 to 5 that, although all are in a low water system, phospholipids and protein peptides need to be in a certain ratio (such as phospholipids: protein peptides = 1:0.85 in Example 2) to achieve good encapsulation and taste masking effects. When the amount of phospholipids is not enough to encapsulate all the protein peptides (such as phospholipids: protein peptides = 1:4 or 1:2 in Comparative Examples 1 to 5), there is a bitter taste in the mouth to varying degrees and the thermal stability is poor. Compared with Comparative Example 4, Comparative Example 5 increases the amount of sugar alcohol, so that the thermal stability is improved.

[0065] It can be seen from Example 6 and Comparative Examples 6 and 7 that even if a sufficient amount of phospholipids is added without adding colloids and sugar alcohols to the aqueous phase and directly encapsulating the protein peptide with phospholipids, a good taste masking effect cannot be achieved, and there is a strong bitter taste at the entrance, and the system stability is poor, and stratification occurs after sterilization. In particular, in Example 6 and Comparative Example 7, while ensuring that the ratio of phospholipids and protein peptides is consistent, the bitterness of Example 1 is significantly reduced after the addition of hydrophilic colloids and sugar alcohols, and the stability is improved.

[0066] It can be seen from Example 6 and Comparative Examples 8 to 10 that although colloids and sugar alcohols are added to the aqueous phase, the proportion of sugar alcohols in Comparative Examples 8 and 9 is low under high water conditions, and a good taste masking effect cannot be achieved. The bitter taste is obvious in the mouth, and the system stability is poor. Stratification occurs after sterilization. Comparative Example 10 reduces the water content to a certain extent. Although it can achieve a good taste masking effect and there is no bad flavor in the mouth, it still has poor thermal stability due to the low proportion of sugar alcohols. Stratification occurs after sterilization, and the bitter taste is obvious after swallowing, which cannot meet the product production requirements.

[0067] It can be seen from Example 5 and Comparative Example 11 that although a good taste masking effect can be achieved when no hydrophilic colloid is added to the aqueous phase and the protein peptide, water, phospholipids and sugar alcohol are controlled in a specific ratio, the thermal stability of the system is poor, and upper and lower stratification occurs after sterilization. After adding a small amount of hydrophilic colloid, the system can still maintain stable uniformity after sterilization, which proves that the addition of hydrophilic colloid in the aqueous phase raw material is beneficial to improving the thermal stability of the system and is an indispensable component.

[0068] It can be seen from Example 6 and Comparative Example 12 that when sugar alcohol is added after liposome formation, although the initial bitterness is significantly improved, there is residual bitterness after swallowing, and the system stability is poor, and upper and lower stratification occurs immediately after sterilization. However, when sugar alcohol is added before liposome formation, the bad flavor of protein peptide can be obviously masked, and there is no bad flavor both when entering the mouth and after swallowing, and the system stability is good, and it is stable and uniform after sterilization, which proves that sugar alcohol plays an important role in the process of liposome formation (not mainly as a sweetener), promotes the formation of liposomes with a more compact and stable structure, and is an indispensable component for masking the bad flavor of the system and improving stability.

[0069] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived therefrom are still within the scope of protection of the invention.

Claims

1. A liposome loaded with protein peptide having no bad flavor and high stability, characterized in that: Made from raw materials including the following components: Aqueous phase raw materials, including protein peptides, water, hydrophilic colloids and sugar alcohols, with a mass ratio of 5-12:5-15:1-1.5:71-89; The oil phase raw material includes phospholipids and oil in a mass ratio of 10-50:50-90; The mass ratio of water phase raw material to oil phase raw material is 70~80:20~30.

2. The protein peptide-loaded liposome having no bad taste and high stability according to claim 1, characterized in that: In the aqueous phase raw material, the mass percentages of protein peptide, water, hydrophilic colloid and sugar alcohol are 5%-12%, 5%-15%, 1%-1.5% and 71%-89% respectively; In the oil phase raw material, the mass percentages of phospholipids and oil are 10% to 50% and 50% to 90% respectively; In the liposomes, the mass percentages of the aqueous phase raw material and the oil phase raw material are 70%~80% and 20%~30%, respectively.

3. The protein peptide-loaded liposome having no bad taste and high stability according to claim 1, characterized in that: Among the raw materials of liposomes, the mass percentages of protein peptide, water, hydrophilic colloid, sugar alcohol, phospholipid and oil are 3%~10%, 3%~12%, 0.7%~1.2%, 55%~72%, 2%~10% and 10%~27%, respectively.

4. The protein peptide-loaded liposome having no bad taste and high stability according to claim 1, characterized in that: Among the raw materials of liposomes, the mass percentages of protein peptide, water, hydrophilic colloid, sugar alcohol, phospholipid and oil are 3.5%~9.6%, 3.5%~12%, 0.7%~1.2%, 55.3%~71.2%, 2%~10% and 10%~27%, respectively.

5. The protein peptide-loaded liposome having no bad taste and high stability according to claim 1, characterized in that: The protein peptides include at least one of albumin peptide, hemoglobin peptide, bovine spleen peptide, pig liver peptide, fish collagen peptide, spleen amino peptide, anserine, leech protein peptide, bovine bone peptide, and pig brain peptide; The hydrophilic colloid comprises at least one of sodium carboxymethyl cellulose, locust bean gum, xanthan gum, pectin, carrageenan, agar, guar gum and konjac gum; The sugar alcohol includes at least one of maltitol, mannitol, sorbitol, xylitol, erythritol, isomalt, mannitol and lactitol.

6. The protein peptide-loaded liposome having no bad taste and high stability according to claim 1, characterized in that: The oil is selected from vegetable oil and / or medium chain triglyceride; the vegetable oil includes: at least one of soybean oil, camellia oil, walnut oil, peanut oil, rapeseed oil, sunflower oil, corn oil, linseed oil, coconut oil, and palm oil; the phosphatidylcholine content in the phospholipid is 45% to 60%.

7. The method for preparing the protein peptide-loaded liposome having no bad flavor and high stability according to any one of claims 1 to 6, characterized in that: The following steps are involved: (1) Mixing protein peptide, water, hydrophilic colloid and sugar alcohol in proportion to obtain a water phase raw material; (2) mixing phospholipids and oil in proportion to obtain an oil phase raw material; (3) mixing the aqueous phase raw material and the oil phase raw material in proportion, and performing high-speed shear dispersion to obtain a crude liposome mixture; (4) The crude liposome mixture is subjected to high pressure homogenization, and the product is collected to obtain liposomes loaded with protein peptides that have no bad flavor and are highly stable.

8. The method for preparing the protein peptide-loaded liposomes having no bad flavor and high stability according to claim 7, characterized in that: In step (3), the conditions of the high-speed shear dispersion are: rotation speed 10000-12000 rpm, time 3-10 min; In step (4), the conditions of high pressure homogenization are: pressure 450-550 Bar, number of times 2-5 times.

9. The method for preparing liposomes loaded with protein peptides having no bad flavor and high stability according to claim 7, characterized in that: In step (3), the high-speed shear dispersion conditions are: rotation speed 12000 rpm, time 3 min; In step (4), the conditions of high pressure homogenization are: pressure 500 Bar, number of times 2.

10. Use of the protein peptide-loaded liposome without bad flavor and high stability according to any one of claims 1 to 6 or the protein peptide-loaded liposome without bad flavor and high stability obtained by the preparation method according to any one of claims 7 to 9 in the preparation of food or health food.

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