Short peptide type protein component and preparation method thereof

CN119279226AInactive Publication Date: 2025-01-10JILIN BOYATE MEDICAL NUTRITION TECH CO LTD
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Patent Information

Application Number
CN202411825520.6
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-12-12
Publication Date
2025-01-10
Estimated Expiration
Not applicable · inactive patent

AI Technical Summary

Technical Problem

Among the existing formula foods for special medical purposes, the digestion and absorption of whole proteins is slow, and their specific effects in improving human immunity are unclear.

Method used

Using short peptide protein components, including concentrated whey protein, isolate whey protein, hydrolyzed protein, amino acids, casein and soy peptides, a gradient absorption pattern is formed through mixed preparation methods to improve protein utilization and add appropriate Additives such as xanthan gum and sweeteners form easy-to-digest formulas.

Benefits of technology

Effectively improve human immunity, enhance antioxidant ability, increase muscle strength, reduce exercise damage and fatigue, and is easy to digest and absorb. It is suitable for people who need protein supplementation, especially in patients with digestive tract dysfunction or difficulty in absorbing whole protein formulas. middle.

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Abstract

The invention relates to the field of formula foods for special medical purposes, in particular to an oligopeptide type protein component and a preparation method thereof. Comprising protein and an additive, and the protein comprises concentrated whey protein, separated whey protein, hydrolyzed protein, amino acid, casein and soybean peptide. And intacted proteins and peptides with different digestion rates in the body are selected to form a gradient absorption mode and generate a delayed release effect, so that the utilization rate of the proteins is improved, and nutrients are continuously provided for the body.
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Citation Information

Patent Citations

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