Fish peptide compound with antioxidant and whitening functions and preparation method thereof
By wrapping the components in the aphopeptide complex in microcapsules, the problem of volatile biological activity during the preservation of the aphopeptide complex is solved, and the purpose of extending the storage time and improving the antioxidant effect is achieved. At the same time, it has whitening and moisturizing functions. .
Patent Information
- Application Number
- CN202411939493.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-26
- Publication Date
- 2025-02-07
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Existing ephrine complexes tend to lose their biological activity during preservation and are difficult to maintain antioxidant effects for a long time.
Using tilapia collagen peptide-zinc chelate, truncake polypeptide, rose extract, whey protein, chitin nanofiber, phosphorylated Dendrobium officinale polysaccharide, nylon, vegetable oil and other ingredients, the microcapsule technology will be used to Wrapped with water-based ingredients to improve the storage stability and antioxidant effect of ingredients.
It extends the storage time of the aphropeptide complex, improves its antioxidant effect and storage stability, and also has the functions of whitening and moisturizing.
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Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of fish peptide complexes, and in particular to a fish peptide complex with antioxidant and whitening functions and a preparation method thereof. Background Art
[0002] A large number of reactive oxygen species (ROS) are produced during cell metabolism, including hydroxyl radicals, superoxide anions, singlet oxygen, and hydrogen peroxide. Generally, ROS are removed by the body's endogenous antioxidant defense system, but excessive accumulation of ROS can cause oxidative stress and damage cell DNA, proteins, and lipids, leading to aging. Wrinkles are one of the signs of skin aging. They are caused by the changes in the skin's supporting tissue and skin structure after the human body is affected by endogenous or exogenous factors, resulting in the loss of the skin's water retention capacity, changes in the arrangement of elastic fibers and collagen, and a decrease in the skin's mechanical strength and elasticity, forming depressions and eventually wrinkles. There are many factors that cause wrinkles, such as reactive oxygen, ultraviolet radiation, free radicals, inflammation, etc. As we age, the damage caused by various factors gradually accumulates, eventually causing skin wrinkles, sagging, and aging.
[0003] Fish is a high-quality source of antioxidant peptides. Studies have found that a variety of fish-derived bioactive peptides have antioxidant, anti-cancer, antibacterial and anti-hypertensive activities. Although freshwater fish peptides have been found to have antioxidant activity, they are prone to lose their biological activity if they are not properly stored when used in combination with other ingredients. Therefore, it is necessary to prepare a compound that can be stored for a long time. Summary of the invention
[0004] The purpose of the present invention is to provide a fish peptide complex with antioxidant and whitening functions and a preparation method thereof, which can improve the storage time of the fish peptide complex and have excellent antioxidant effect.
[0005] To achieve the above-mentioned purpose, the present invention provides a fish peptide complex with antioxidant and whitening functions. The components, measured by mass, include 10-20 parts of tilapia collagen peptide-zinc chelate, 10-20 parts of bighead carp polypeptide, 10-20 parts of rose extract, 1-10 parts of whey protein, 10-50 parts of chitin nanofibers, 0.1-3 parts of antibacterial mixture, 1-12 parts of phosphorylated Dendrobium officinale polysaccharide, 1-8 parts of astilbin, 10-30 parts of vegetable oil, 1-10 parts of humectant, 0.1-10 parts of thickener and 10-120 parts of water.
[0006] Preferably, in the tilapia collagen peptide-zinc chelate, the molecular weight of the tilapia collagen peptide is 400-3000 kDa.
[0007] Preferably, the bighead carp polypeptide has a molecular weight greater than 3000 kDa.
[0008] Preferably, the antibacterial mixture includes one or more of methyl paraben, imidazolidinyl urea, citric acid, witch hazel extract and rosemary extract.
[0009] Preferably, the vegetable oil includes one or more of olive oil, sweet almond oil, grape seed oil, coconut oil, tea tree oil, lavender oil and jojoba oil.
[0010] The method for preparing the above-mentioned fish peptide complex with antioxidant and whitening functions comprises the following steps: S1. Weigh tilapia collagen peptide-zinc chelate, bighead carp polypeptide, phosphorylated Dendrobium officinale polysaccharide and astilbin according to mass, mix, and grind at 200-300 rpm / min for 3-8 min to obtain a first mixture; S2, dispersing whey protein in water to obtain a whey protein dispersion, dispersing chitosan nanofibers in water to obtain a chitosan nanofiber dispersion, and setting aside; S3, adding the chitosan nanofiber dispersion in S2 to the whey protein dispersion in S2, then adding the first mixture in S1 and shaking evenly, adjusting the pH and filtering to obtain microcapsules; S4, weighing rose extract, antibacterial mixture and vegetable oil according to mass, and then adding moisturizer and continuing to mix evenly to obtain a second mixture; S5. Add the microcapsules in S3 to the second mixture in S4, add a thickener after ultrasonic dispersion, and stir evenly to obtain a fish peptide complex.
[0011] Preferably, in S1, the mass ratio of phosphorylated Dendrobium officinale polysaccharide to astilbin is 3-4:1-2.
[0012] Preferably, in S3, HCl or NaOH is used to adjust the pH to 6-7.5.
[0013] Preferably, in S3, the mass ratio of the whey protein dispersion to the chitin nanofiber dispersion is 8-12:1.
[0014] Preferably, in S4, the volume ratio of the second mixture to the microcapsules is 4-7:1.
[0015] The fish peptide complex is used in preparing lotion, eye cream, face cream and essence.
[0016] Therefore, the present invention adopts the above-mentioned fish peptide complex with antioxidant and whitening function and preparation method, and its beneficial effects are: 1. The fish peptide complex provided by the present invention uses tilapia collagen peptide-zinc chelate and bighead carp polypeptide with excellent free radical scavenging ability. The tilapia collagen peptide in the tilapia collagen peptide-zinc chelate has good moisturizing and repairing effects on the skin, and the zinc ions contribute to skin wound healing and anti-inflammatory effects. 2. The fish peptide complex provided by the present invention encapsulates the hydrophilic component inside the microcapsule, thereby improving the degree of uniform dispersion of the hydrophilic component in the oily component. At the same time, the microcapsule protects the biological activity of the tilapia collagen peptide-zinc chelate and the bighead carp polypeptide, prolongs the shelf life of the fish peptide complex and improves the storage stability; 3. The fish peptide complex provided by the present invention is compounded with phosphorylated Dendrobium officinale polysaccharide and astilbin, which synergistically enhance the antioxidant capacity and anti-inflammatory effect, improve the health of the skin, and have the effect of moisturizing and repairing the skin.
[0017] The technical solution of the present invention is further described in detail below through embodiments. DETAILED DESCRIPTION
[0018] The present invention is further described below in conjunction with embodiments. Unless otherwise defined, the technical terms or scientific terms used in the present invention should be the common meanings understood by people with ordinary skills in the field to which the present invention belongs. The above-mentioned features or features mentioned in the specific examples mentioned in the present invention can be combined arbitrarily, and these specific embodiments are only used to illustrate the present invention and are not used to limit the scope of the present invention.
[0019] Example 1 S1. Weigh 10 parts of tilapia collagen peptide-zinc chelate, 20 parts of bighead carp polypeptide, 12 parts of phosphorylated Dendrobium officinale polysaccharide and 4 parts of astilbin by mass, mix them, and grind them at 240 rpm / min for 5 min to obtain a first mixture.
[0020] S2. Disperse 2 parts of whey protein in 30 parts of water to obtain a whey protein dispersion, and disperse 10 parts of chitosan nanofibers in 90 parts of water to obtain a chitosan nanofiber dispersion for later use.
[0021] S3, adding the chitosan nanofiber dispersion in S2 to the whey protein dispersion in S2 at a mass ratio of 8:1, then adding the first mixture in S1 and shaking evenly, adjusting the pH to 6-7.5 and reacting to obtain microcapsules.
[0022] S4. Weigh 15 parts of rose extract, 1 part of antibacterial mixture and 20 parts of vegetable oil by mass, mix them, and then add 8 parts of moisturizer and continue to mix evenly to obtain a second mixture.
[0023] The antibacterial mixture comprises methyl paraben, witch hazel extract and rosemary extract mixed in a mass ratio of 1:5:3.
[0024] The vegetable oil includes olive oil, sweet almond oil and grapeseed oil mixed in a mass ratio of 1:1:1.
[0025] S5. Add the microcapsules in S3 to the second mixture in S4 at a mass ratio of 5:1, add 1 part of thickener after ultrasonic dispersion, and stir evenly to obtain a fish peptide complex.
[0026] Example 2 S1. Weigh 20 parts of tilapia collagen peptide-zinc chelate, 20 parts of bighead carp polypeptide, 8 parts of phosphorylated Dendrobium officinale polysaccharide and 4 parts of astilbin by mass, mix them, and grind them at 240 rpm / min for 5 min to obtain a first mixture.
[0027] S2. Disperse 5 parts of whey protein in 30 parts of water to obtain a whey protein dispersion, and disperse 30 parts of chitosan nanofibers in 90 parts of water to obtain a chitosan nanofiber dispersion for later use.
[0028] S3, adding the chitosan nanofiber dispersion in S2 to the whey protein dispersion in S2 at a mass ratio of 9:1, then adding the first mixture in S1 and shaking evenly, adjusting the pH to 6-7.5 and reacting to obtain microcapsules.
[0029] S4. Weigh 20 parts of rose extract, 3 parts of antibacterial mixture and 30 parts of vegetable oil by mass, mix them, and then add 10 parts of moisturizer and continue to mix evenly to obtain a second mixture.
[0030] The antibacterial mixture comprises imidazolidinyl urea, witch hazel extract and rosemary extract mixed in a mass ratio of 1:8:5.
[0031] The vegetable oils include sweet almond oil, grapeseed oil, tea tree oil and lavender oil mixed in a mass ratio of 1:2:1:1.
[0032] S5. Add the microcapsules in S3 to the second mixture in S4 at a mass ratio of 6:1, add 3 parts of thickener after ultrasonic dispersion, and stir evenly to obtain a fish peptide complex.
[0033] Example 3 S1. Weigh 12 parts of tilapia collagen peptide-zinc chelate, 15 parts of bighead carp polypeptide, 10 parts of phosphorylated Dendrobium officinale polysaccharide and 5 parts of astilbin by mass, mix them, and grind them at 240 rpm / min for 5 min to obtain a first mixture.
[0034] S2. Disperse 2 parts of whey protein in 30 parts of water to obtain a whey protein dispersion, and disperse 10 parts of chitosan nanofibers in 90 parts of water to obtain a chitosan nanofiber dispersion for later use.
[0035] S3, adding the chitosan nanofiber dispersion in S2 to the whey protein dispersion in S2 at a mass ratio of 8:1, then adding the first mixture in S1 and shaking evenly, adjusting the pH and reacting to obtain microcapsules.
[0036] S4. Weigh 18 parts of rose extract, 1 part of antibacterial mixture and 25 parts of vegetable oil by mass, mix them, and then add 5 parts of moisturizer and continue to mix evenly to obtain a second mixture.
[0037] The antibacterial mixture includes methyl paraben, witch hazel extract and rosemary extract mixed in a mass ratio of 1:4:5.
[0038] The vegetable oils include olive oil, grapeseed oil, tea tree oil and jojoba oil mixed in a mass ratio of 2:1:3:1.
[0039] S5. Add the microcapsules in S3 to the second mixture in S4 at a mass ratio of 7:1, add 1 part of thickener after ultrasonic dispersion, and stir evenly to obtain a fish peptide complex.
[0040] Example 4 S1. Weigh 15 parts of tilapia collagen peptide-zinc chelate, 15 parts of bighead carp polypeptide, 9 parts of phosphorylated Dendrobium officinale polysaccharide and 3 parts of astilbin by mass, mix them, and grind them at 240 rpm / min for 5 min to obtain a first mixture.
[0041] S2. Disperse 2 parts of whey protein in 30 parts of water to obtain a whey protein dispersion, and disperse 10 parts of chitosan nanofibers in 90 parts of water to obtain a chitosan nanofiber dispersion for later use.
[0042] S3, adding the chitosan nanofiber dispersion in S2 to the whey protein dispersion in S2 at a mass ratio of 9:1, then adding the first mixture in S1 and shaking evenly, adjusting the pH and reacting to obtain microcapsules.
[0043] S4. Weigh 18 parts of rose extract, 1 part of antibacterial mixture and 22 parts of vegetable oil by mass, mix them, and then add 8 parts of moisturizer and continue to mix evenly to obtain a second mixture.
[0044] The antibacterial mixture comprises methyl paraben, witch hazel extract and rosemary extract mixed in a mass ratio of 1:2:3.
[0045] The vegetable oils include sweet almond oil, grape seed oil, tea tree oil and jojoba oil mixed in a mass ratio of 1:1:2:1.
[0046] S5. Add the microcapsules in S3 to the second mixture in S4 at a mass ratio of 6:1, add 1 part of thickener after ultrasonic dispersion, and stir evenly to obtain a fish peptide complex.
[0047] Example 5 S1. Weigh 18 parts of tilapia collagen peptide-zinc chelate, 12 parts of bighead carp polypeptide, 8 parts of phosphorylated Dendrobium officinale polysaccharide and 3 parts of astilbin by mass, mix them, and grind them at 240 rpm / min for 5 min to obtain a first mixture.
[0048] S2. Disperse 2 parts of whey protein in 30 parts of water to obtain a whey protein dispersion, and disperse 10 parts of chitosan nanofibers in 90 parts of water to obtain a chitosan nanofiber dispersion for later use.
[0049] S3, adding the chitosan nanofiber dispersion in S2 to the whey protein dispersion in S2 at a mass ratio of 8:1, then adding the first mixture in S1 and shaking evenly, adjusting the pH and reacting to obtain microcapsules.
[0050] S4. Weigh 12 parts of rose extract, 1 part of antibacterial mixture and 30 parts of vegetable oil by mass, mix them, and then add 5 parts of moisturizer and continue to mix evenly to obtain a second mixture.
[0051] The antibacterial mixture comprises methyl paraben, witch hazel extract and rosemary extract mixed in a mass ratio of 1:1:2.
[0052] The vegetable oil includes one or more of olive oil, sweet almond oil, grape seed oil, tea tree oil and lavender oil mixed in a mass ratio of 1:1:2:1:1.
[0053] S5. Add the microcapsules in S3 to the second mixture in S4 at a mass ratio of 5:1, add 1 part of thickener after ultrasonic dispersion, and stir evenly to obtain a fish peptide complex.
[0054] Comparative Example 1 S1. Weigh 12 parts of tilapia collagen peptide-zinc chelate, 15 parts of bighead carp polypeptide, 10 parts of phosphorylated Dendrobium officinale polysaccharide and 5 parts of astilbin by mass, mix them, and grind them at 240 rpm / min for 5 min to obtain a first mixture.
[0055] S2. Weigh 18 parts of rose extract, 1 part of antibacterial mixture and 25 parts of vegetable oil by mass, mix them, and then add 5 parts of moisturizer and continue to mix evenly to obtain a second mixture.
[0056] The antibacterial mixture includes methyl paraben, witch hazel extract and rosemary extract mixed in a mass ratio of 1:4:5.
[0057] The vegetable oils include olive oil, grapeseed oil, tea tree oil and jojoba oil mixed in a mass ratio of 2:1:3:1.
[0058] S5. Add the first mixture in S1 to the second mixture in S4, add 1 part of thickener after ultrasonic dispersion, and stir evenly to obtain a fish peptide complex.
[0059] Comparative Example 2 S1. Weigh 10 parts of phosphated Dendrobium officinale polysaccharide and 5 parts of astilbin by mass, mix them, and grind them at 240 rpm / min for 5 min to obtain a first mixture.
[0060] S2. Disperse 2 parts of whey protein in 30 parts of water to obtain a whey protein dispersion, and disperse 10 parts of chitosan nanofibers in 90 parts of water to obtain a chitosan nanofiber dispersion for later use.
[0061] S3, adding the chitosan nanofiber dispersion in S2 to the whey protein dispersion in S2, and then adding the first mixture in S1 to shake evenly, adjusting the pH and reacting to obtain microcapsules.
[0062] S4. Weigh 18 parts of rose extract, 1 part of antibacterial mixture and 25 parts of vegetable oil by mass, mix them, and then add 5 parts of moisturizer and continue to mix evenly to obtain a second mixture.
[0063] The antibacterial mixture includes methyl paraben, witch hazel extract and rosemary extract mixed in a mass ratio of 1:4:5.
[0064] The vegetable oils include olive oil, grapeseed oil, tea tree oil and jojoba oil mixed in a mass ratio of 2:1:3:1.
[0065] S5. Add the microcapsules in S3 to the second mixture in S4, add 1 part of thickener after ultrasonic dispersion, and stir evenly to obtain a composite.
[0066] Test Case The fish peptide complexes prepared in Examples 1-5 of the present invention and Comparative Examples 1-2 were added to water to prepare a 1 g / L suspension, which was heated to 37° C. for 20 min to prepare a sample solution.
[0067] a. Determination of DPPH free radical scavenging ability Take 2 mL of sample solution and quickly mix with 2 mL of 0.1 mM DPPH (1,1-diphenyl-2-trinitrophenylhydrazine) ethanol solution, stand at 25°C in the dark for 30 min, and detect the absorbance at 517 nm, which is recorded as A1; Take 2 mL of distilled water and 2 mL of 0.1 mM DPPH ethanol solution and mix them quickly. Keep them at 25°C in the dark for 30 min. Detect the absorbance at 517 nm and record it as A2. Take 2 mL of sample solution and mix it quickly with 2 mL of distilled water, keep it at 25°C in the dark for 30 min, and detect the absorbance at 517 nm, which is recorded as A0.
[0068] 1 g / L ascorbic acid was used as a control. The calculation formula for DPPH free radical scavenging rate is shown below, and the DPPH free radical scavenging rates in Examples 1-5 and Comparative Examples 1-2 are shown in Table 1.
[0069] DPPH free radical scavenging rate (%) = 1-(A1-A0) / A2×100% b. Hydroxyl radical scavenging activity Take 1 mL of the sample solution and add the following components: FeSO4 solution (1 mL, 9 mM) and 0.5 mL H2O2 solution (0.1%, w / v). After adding salicylic acid-ethanol solution (1 mL 9 mM), the reaction is allowed to proceed at room temperature for 60 minutes. Subsequently, the absorbance A1 of the mixed solution at 510 nm is measured.
[0070] Take 1 mL of deionized water and add the following components: FeSO4 solution (1 mL, 9 mM) and 0.5 mL H2O2 solution (0.1%, w / v). After adding salicylic acid-ethanol solution (1 mL 9 mM), the reaction is allowed to proceed at room temperature for 60 minutes. Subsequently, the absorbance A2 of the mixed solution at 510 nm is measured.
[0071] 1 mL of the sample solution was added with the following components: FeSO4 solution (1 mL, 9 mM) and 0.5 mL H2O2 solution (0.1%, w / v), and the reaction was allowed to proceed at room temperature for 60 minutes. Subsequently, the absorbance A0 of the mixed solution was measured at 510 nm.
[0072] The formula for calculating the residual hydroxyl radicals is shown below, and the hydroxyl radical scavenging rates in Examples 1-5 and Comparative Examples 1-2 are shown in Table 1.
[0073] Hydroxyl radical scavenging rate (%) = 1-(A1-A0) / A2×100% Table 1. Performance data of Examples 1-5 and Comparative Examples 1-2
[0074] As shown in Table 1, the fish peptide complex provided by Example 1-5 has a better antioxidant effect than that of Comparative Example 1-2.
[0075] Therefore, the present invention adopts the above-mentioned fish peptide complex with antioxidant whitening function and preparation method, and encapsulates the hydrophilic component inside the microcapsule to improve the degree of uniform dispersion of the hydrophilic component in the oily component, while extending the shelf life of the fish peptide complex and improving storage stability.
[0076] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solution of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solution to deviate from the spirit and scope of the technical solution of the present invention.
Claims
1. A fish peptide complex with antioxidant and whitening functions, characterized in that: The components include, by mass, 10-20 parts of tilapia collagen peptide-zinc chelate, 10-20 parts of bighead carp polypeptide, 10-20 parts of rose extract, 1-10 parts of whey protein, 10-50 parts of chitin nanofibers, 0.1-3 parts of antibacterial mixture, 1-12 parts of phosphorylated Dendrobium officinale polysaccharide, 1-8 parts of astilbin, 10-30 parts of vegetable oil, 1-10 parts of humectant, 0.1-10 parts of thickener and 10-120 parts of water.
2. The fish peptide complex with antioxidant and whitening functions according to claim 1, characterized in that: The molecular weight of tilapia collagen peptide in tilapia collagen peptide-zinc chelate is 400-3000 kDa.
3. The fish peptide complex with antioxidant and whitening functions according to claim 1, characterized in that: The molecular weight of bighead carp polypeptide is greater than 3000 kDa.
4. The fish peptide complex with antioxidant and whitening functions according to claim 1, characterized in that: The antibacterial mixture includes one or more of methyl paraben, imidazolidinyl urea, citric acid, witch hazel extract and rosemary extract.
5. The fish peptide complex with antioxidant and whitening functions according to claim 1, characterized in that: The vegetable oils include one or more of olive oil, sweet almond oil, grapeseed oil, coconut oil, tea tree oil, lavender oil, and jojoba oil.
6. A method for preparing a fish peptide complex with antioxidant and whitening functions according to any one of claims 1 to 5, characterized in that: The following steps are included: S1. Weigh tilapia collagen peptide-zinc chelate, bighead carp polypeptide, phosphorylated Dendrobium officinale polysaccharide and astilbin according to mass, mix, and grind at 200-300 rpm / min for 3-8 min to obtain a first mixture; S2, dispersing whey protein in water to obtain a whey protein dispersion, dispersing chitosan nanofibers in water to obtain a chitosan nanofiber dispersion, and setting aside; S3, adding the chitosan nanofiber dispersion in S2 to the whey protein dispersion in S2, then adding the first mixture in S1 and shaking evenly, adjusting the pH and filtering to obtain microcapsules; S4, weighing rose extract, antibacterial mixture and vegetable oil according to mass, and then adding moisturizer and continuing to mix evenly to obtain a second mixture; S5. Add the microcapsules in S3 to the second mixture in S4, add a thickener after ultrasonic dispersion, and stir evenly to obtain a fish peptide complex.
7. The method for preparing a fish peptide complex with antioxidant and whitening functions according to claim 6, characterized in that: In S1, the mass ratio of phosphorylated Dendrobium officinale polysaccharide and astilbin is 3-4:1-2.
8. The method for preparing a fish peptide complex with antioxidant and whitening functions according to claim 6, characterized in that: In S3, HCl or NaOH is used to adjust the pH to 6-7.
5.
9. The method for preparing a fish peptide complex with antioxidant and whitening functions according to claim 6, characterized in that: In S3, the mass ratio of the whey protein dispersion to the chitin nanofiber dispersion is 8-12:
1.
10. The method for preparing a fish peptide complex with antioxidant and whitening functions according to claim 6, characterized in that: In S4, the volume ratio of the second mixture to the microcapsules is 4-7:1.