Compound protein powder for improving muscle injury and application thereof

Abstract

The invention discloses compound protein powder for improving muscle injury and application of the compound protein powder, and belongs to the field of health-care products. The compound protein powder for improving the muscle injury contains a composition for improving the muscle injury, and the composition consists of brown algae extract, sour cherry extract, cardiomyopeptide and bovine ligament elastin peptide freeze-dried powder. The brown algae extract, the sour cherry extract, the cardiomyopeptide and the bovine ligament elastin peptide freeze-dried powder are compounded for use, so that an excellent muscle injury improvement effect is achieved.

Description

Technical Field

[0001] The invention relates to the field of health care products, and in particular to a composite protein powder for improving muscle damage and an application thereof. Background Art

[0002] Muscle injury is a subtle injury or partial or complete tear of the muscle caused by active and strong contraction or excessive stretching of the muscle. Muscle injury has different manifestations depending on the degree and type of injury, such as pain, swelling, cramps, weakened muscle strength, and limited movement.

[0003] Muscle injuries can be improved in two ways. First, muscle injuries can be prevented in daily activities by taking nutritional supplements to enhance muscle endurance and reduce the chance of muscle injuries caused by daily activities. Secondly, for the repair of muscle injuries, certain physical and drug therapies can be used to repair muscle injuries and reduce pain. Currently, most methods for improving muscle injuries are the latter. Therefore, it is necessary to provide a nutritional supplement to enhance muscle endurance and improve muscle injuries. Summary of the invention

[0004] The purpose of the present invention is to provide a composite protein powder for improving muscle damage and an application thereof. The composite protein powder comprises a composition for improving muscle damage. The composition for improving muscle damage is prepared with brown algae extract, sour cherry extract, myocardial peptide, and bovine ligament elastin peptide freeze-dried powder as raw materials, and has excellent effects of enhancing muscle endurance and improving muscle damage.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] In a first aspect, the present invention provides a composition for improving muscle damage, wherein the composition for improving muscle damage comprises the following raw materials in parts by weight:

[0007] Brown algae extract: 15-18 parts;

[0008] Tart cherry extract: 10-12 parts;

[0009] Myocardial peptide: 9-15 parts;

[0010] Bovine ligament elastin peptide freeze-dried powder: 10-16 parts;

[0011] Furthermore, the composition for improving muscle damage comprises the following raw materials in parts by weight:

[0012] Brown algae extract: 15-17 parts;

[0013] Tart cherry extract: 10-11 parts;

[0014] Myocardial peptide: 9-12 parts;

[0015] Bovine ligament elastin peptide freeze-dried powder: 10-14 parts.

[0016] Most preferably, the composition for improving muscle damage comprises the following raw materials in parts by weight:

[0017] Brown algae extract: 17 parts;

[0018] Tart cherry extract: 11 parts;

[0019] Myocardial peptide: 12 parts;

[0020] Bovine ligament elastin peptide freeze-dried powder: 14 parts.

[0021] In a second aspect, the present invention provides a method for preparing the bovine ligament elastin peptide freeze-dried powder according to the first aspect, wherein the method for preparing the bovine ligament elastin peptide freeze-dried powder comprises the following steps:

[0022] S1: After defatting the bovine ligament, freeze-crushing it, and passing it through an 80-100 mesh sieve to obtain raw material powder;

[0023] S2: adding sterile deionized water to the raw material powder, homogenizing to obtain a mixture, and cooking the mixture at 60-70° C. for 0.5-1 h to obtain a slurry;

[0024] S3: adding trypsin to the slurry for enzymolysis, and then concentrating to obtain an enzymolysis solution, precipitating the enzymolysis solution with alcohol, centrifuging, removing the supernatant, and obtaining a precipitate;

[0025] S4: adding sterile deionized water to the precipitate, homogenizing, adding yeast to ferment for 6-8 hours, filtering to obtain a fermentation filtrate, concentrating and freeze-drying the fermentation filtrate to obtain a bovine ligament elastin peptide freeze-dried powder;

[0026] Among them, the degreasing treatment in step S1 is to first mince the bovine ligament and then place it in an inorganic alkali solution with a pH of 9-11 and a temperature of 40-50°C for treatment for 10-30 minutes, and then use sterile deionized water to wash the bovine ligament treated with the alkali solution until the pH is neutral; the mass ratio of the raw material powder to the sterile deionized water in step S2 is 1:3-5; the mass ratio of the slurry to trypsin in step S3 is 1:0.03-0.05, the enzymolysis temperature is 25-30°C, the enzymolysis time is 0.5-1h, and the enzymolysis pH is 7-8, the alcohol precipitation is performed using ethanol, and the final ethanol concentration in the enzymolysis solution is 70-75wt%; the mass ratio of the precipitate to the sterile deionized water in step S4 is 1:3-5, and the mass ratio of the precipitate to the yeast is 1:0.1-0.3, and the yeast is a yeast with a preservation number of CGMCC NO.2.1314 brewer's yeast, fermentation temperature during fermentation: 27-32°C, fermentation pH: 6-7.

[0027] The inorganic alkali solution is a sodium hydroxide aqueous solution or a potassium hydroxide aqueous solution, and the mass ratio of the bovine ligament to the inorganic alkali solution is 1:20-30.

[0028] In a third aspect, the present invention provides a composite protein powder for improving muscle damage, wherein the composite protein powder comprises the following components in percentage by weight:

[0029] The composition for improving muscle damage according to the first aspect: 10-30wt%;

[0030] Calcium hydrogen phosphate: 0.1-0.5wt%;

[0031] Ferrous lactate: 0.001-0.006wt%;

[0032] Casein phosphopeptide: 0.1-0.3wt%;

[0033] Multivitamins: 0.5-1wt%;

[0034] The balance is soy protein isolate powder;

[0035] Preferably, the vitamin complex consists of vitamin C, vitamin B1 and vitamin B2 in a mass ratio of 3:0.1:0.5.

[0036] In a fourth aspect, the present invention provides a method for preparing the composite protein powder for improving muscle damage according to the third aspect, the preparation method comprising the following steps:

[0037] After mixing the muscle damage improving composition and soy protein isolate powder evenly, add calcium hydrogen phosphate, ferrous lactate, casein phosphopeptide and multivitamins and mix evenly.

[0038] Compared with the prior art, the beneficial effects of the present invention are as follows: the present invention provides a composite protein powder for improving muscle damage, the composite protein powder comprises a composition for improving muscle damage, the composition for improving muscle damage is compounded by brown algae extract, sour cherry extract, myocardial peptide, and bovine ligament elastin peptide freeze-dried powder, wherein the bovine ligament elastin peptide freeze-dried powder is obtained by enzymolysis and fermentation of bovine ligaments with trypsin and brewer's yeast, and it is found through research that there is a synergistic effect between the brown algae extract, sour cherry extract, myocardial peptide, and bovine ligament elastin peptide freeze-dried powder in the present invention, specifically: firstly, the bovine ligament can be enzymolyzed with trypsin and fermented with brewer's yeast It can effectively enrich elastin peptides and produce a variety of bioactive peptides. Secondly, bovine ligament elastin peptides are synergistically compounded with myocardial peptides, brown algae extract, and sour cherry extract. The brown algae extract is rich in antioxidant ingredients such as fucoidan, fucoidan, etc., which have strong antioxidant capacity and can reduce the damage of oxidative stress to muscle cells; the rich anthocyanins and flavonoids in sour cherries have significant anti-inflammatory and analgesic effects, reducing pain and inflammation after muscle injury; and bovine ligament elastin peptides and myocardial peptides have the effect of improving cell proliferation and migration, and can provide the essential amino acids and trace elements in the muscle repair process, which helps promote muscle repair and regeneration. DETAILED DESCRIPTION

[0039] In order to better understand the present invention, the present invention is further described below in conjunction with specific application examples, wherein the terms used in the application examples are for describing specific implementation schemes and do not constitute limitations on the protection scope of the present invention.

[0040] The experimental methods in the following examples without specifying specific conditions are usually carried out under conventional conditions or conditions recommended by the manufacturer. Unless otherwise specified, the calculation is based on mass percentage and mass fraction.

[0041] Some raw materials and their sources are as follows:

[0042] Brown algae extract: purchased from Shandong Dongzhen Biotechnology Co., Ltd., product number: 2023051252;

[0043] Tart cherry extract: purchased from Huapeptide Biotechnology Co., Ltd.: product number: ht-0819-01;

[0044] Myocardial peptide: purchased from Shaanxi Huipeptide Biotechnology Co., Ltd.: product number: HTSW20241195;

[0045] Trypsin: purchased from Guangzhou Hongyi Food Additive Co., Ltd.;

[0046] Saccharomyces cerevisiae with the deposit number of CGMCC NO.2.1314 was purchased from China Microorganism Collection Center;

[0047] Saccharomyces cerevisiae with the deposit number of CGMCC NO.2.1543 was purchased from China Microorganism Collection Center;

[0048] Other raw materials were purchased commercially.

[0049] The weight proportions of the composition for improving muscle damage are shown in Table 1.

[0050] Table 1: Mass ratio of the composition for improving muscle damage

[0051]

[0052] Note: The “commercially available” mentioned above refers to commercially available bovine ligament elastin peptide purchased from Guangdong Huapeptide Biotechnology Co., Ltd.

[0053] Bovine ligament elastin peptide freeze-dried powder 1:

[0054] S1: After defatting the bovine ligament, freeze-crushing it, and passing it through a 90-mesh sieve to obtain raw material powder;

[0055] S2: adding sterile deionized water to the raw material powder, homogenizing to obtain a mixture, and cooking the mixture at 65° C. for 0.75 h to obtain a slurry;

[0056] S3: adding trypsin to the slurry for enzymolysis, concentrating to obtain an enzymolysis solution, ethanol precipitating the enzymolysis solution, centrifuging, removing the supernatant, and obtaining a precipitate;

[0057] S4: adding sterile deionized water to the precipitate, homogenizing, adding yeast to ferment for 7 hours, filtering to obtain a fermentation filtrate, concentrating and freeze-drying the fermentation filtrate to obtain a bovine ligament elastin peptide freeze-dried powder;

[0058] Among them, the degreasing treatment in step S1 is to first mince the bovine ligament and then place it in a sodium hydroxide aqueous solution with a pH of 10 and a temperature of 45°C for 20 minutes, the mass ratio of the bovine ligament to the sodium hydroxide aqueous solution is 1:25, and then use sterile deionized water to wash the bovine ligament treated with the sodium hydroxide aqueous solution until the pH is neutral; the mass ratio of the raw material powder to the sterile deionized water in step S2 is 1:4; the mass ratio of the slurry to trypsin in step S3 is 1:0.04, the enzymolysis temperature is 27°C, the enzymolysis time is 0.75h, the enzymolysis pH is 7, the alcohol precipitation is alcohol precipitation using ethanol, and the final ethanol concentration in the enzymolysis solution is 73wt%; the mass ratio of the precipitate to the sterile deionized water in step S4 is 1:4, the mass ratio of the precipitate to the yeast is 1:0.2, the yeast is brewer's yeast with a preservation number of CGMCC NO.2.1314, the fermentation temperature during the fermentation process is 30°C, and the fermentation pH is 6.5.

[0059] Bovine ligament elastin peptide freeze-dried powder 2:

[0060] S1: After defatting the bovine ligament, freeze-crushing it, and passing it through a 100-mesh sieve to obtain raw material powder;

[0061] S2: adding sterile deionized water to the raw material powder, homogenizing to obtain a mixture, and cooking the mixture at 70° C. for 0.5 h to obtain a slurry;

[0062] S3: adding trypsin to the slurry for enzymolysis, concentrating to obtain an enzymolysis solution, ethanol precipitating the enzymolysis solution, centrifuging, removing the supernatant, and obtaining a precipitate;

[0063] S4: adding sterile deionized water to the precipitate, homogenizing, adding yeast to ferment for 6 hours, filtering to obtain a fermentation filtrate, concentrating and freeze-drying the fermentation filtrate to obtain a bovine ligament elastin peptide freeze-dried powder;

[0064] Among them, the degreasing treatment in step S1 is to first mince the bovine ligament and then place it in a potassium hydroxide aqueous solution with a pH of 9 and a temperature of 50°C for 30 minutes, the mass ratio of the bovine ligament to the potassium hydroxide aqueous solution is 1:30, and then use sterile deionized water to wash the bovine ligament treated with the potassium hydroxide aqueous solution until the pH is neutral; the mass ratio of the raw material powder to the sterile deionized water in step S2 is 1:3; the mass ratio of the slurry to trypsin in step S3 is 1:0.05, the enzymolysis temperature is 25°C, the enzymolysis time is 0.5h, the enzymolysis pH is 8, the alcohol precipitation is alcohol precipitation using ethanol, and the final ethanol concentration in the enzymolysis solution is 75wt%; the mass ratio of the precipitate to the sterile deionized water in step S4 is 1:3, the mass ratio of the precipitate to the yeast is 1:0.1, the yeast is brewer's yeast with a preservation number of CGMCC NO.2.1314, the fermentation temperature during the fermentation process is 32°C, and the fermentation pH is 7.

[0065] Bovine ligament elastin peptide freeze-dried powder 3:

[0066] S1: After defatting the bovine ligament, freeze-crushing it, and passing it through an 80-mesh sieve to obtain raw material powder;

[0067] S2: adding sterile deionized water to the raw material powder, homogenizing to obtain a mixture, and cooking the mixture at 60° C. for 1 h to obtain a slurry;

[0068] S3: adding trypsin to the slurry for enzymolysis, concentrating to obtain an enzymolysis solution, ethanol precipitating the enzymolysis solution, centrifuging, removing the supernatant, and obtaining a precipitate;

[0069] S4: adding sterile deionized water to the precipitate, homogenizing, adding yeast to ferment for 8 hours, filtering to obtain a fermentation filtrate, concentrating and freeze-drying the fermentation filtrate to obtain a bovine ligament elastin peptide freeze-dried powder;

[0070] Among them, the degreasing treatment in step S1 is to first mince the bovine ligament and then place it in a sodium hydroxide aqueous solution with a pH of 11 and a temperature of 40°C for 10 minutes, the mass ratio of the bovine ligament to the sodium hydroxide aqueous solution is 1:20, and then use sterile deionized water to wash the bovine ligament treated with the sodium hydroxide aqueous solution until the pH is neutral; the mass ratio of the raw material powder to the sterile deionized water in step S2 is 1:5; the mass ratio of the slurry to trypsin in step S3 is 1:0.03, the enzymolysis temperature is 30°C, the enzymolysis time is 1h, the enzymolysis pH is 7, the alcohol precipitation is alcohol precipitation using ethanol, and the final ethanol concentration in the enzymolysis solution is 70wt%; the mass ratio of the precipitate to the sterile deionized water in step S4 is 1:5, the mass ratio of the precipitate to the yeast is 1:0.3, the yeast is brewer's yeast with a preservation number of CGMCC NO.2.1314, the fermentation temperature during the fermentation process is 27°C, and the fermentation pH is 6.

[0071] Bovine ligament elastin peptide freeze-dried powder①:

[0072] The difference from the bovine ligament elastin peptide freeze-dried powder 1 is that the yeast used is Saccharomyces cerevisiae with a preservation number of CGMCCNO.2.1543, and the remaining steps are the same as the bovine ligament elastin peptide freeze-dried powder 1.

[0073] Bovine ligament elastin peptide freeze-dried powder②:

[0074] The difference from the bovine ligament elastin peptide freeze-dried powder 1 is that the raw material used is pig ligament, and the remaining steps are the same as the bovine ligament elastin peptide freeze-dried powder 1.

[0075] The components and mass percentages of the composite protein powder for improving muscle damage are shown in Table 2.

[0076] Table 2 Components and mass percentages of compound protein powder for improving muscle damage

[0077]

[0078]

[0079] Note: The complex vitamin is composed of vitamin C, vitamin B1 and vitamin B2 in a mass ratio of 3:0.1:0.5.

[0080] The preparation methods of the above application examples 1-5 are as follows:

[0081] After evenly mixing the composition for improving muscle damage and soy protein isolate powder, add calcium hydrogen phosphate, ferrous lactate, casein phosphopeptide and multivitamins, and mix evenly.

[0082] Efficacy assay

[0083] Experiment 1: Mouse exhaustion time test

[0084] Healthy adult KM mice aged 6 weeks and weighing 20-30g were selected and adaptively fed for 5 days. According to the experimental requirements, they were divided into 1 normal control group, 1 exercise control group, and 11 exercise drug administration groups, with 9 mice in each group. All mice were provided with a standard diet. In addition to the standard diet, the exercise drug administration group was gavaged with 200mg / kg sample, and the normal control group and the exercise control group were gavaged with the same amount of normal saline. During the adaptive test and strength test, gavage was performed once a day within 1 hour after exercise.

[0085] Sample: Compositions 1-3, ①-⑧ were prepared with physiological saline to form 20 wt % sample solutions.

[0086] Adaptive test method: The mice in the exercise control group and the exercise drug administration group were trained on an adaptive treadmill for one week (slope of 0°) at a speed of 10 m / min and exercised for 10 min every day. After one week of adaptive training, the intensity exercise test was started.

[0087] Intensity exercise test method: 10 m / min treadmill slope 5°, 10 min per day, 6 consecutive days per week, for two weeks, and fatigue test of mice 24 hours after the end of the intensity exercise.

[0088] Fatigue test method: the test slope is 15°, the speed is 20m / min, and it is accompanied by electrical stimulation. The exhaustion standard is that the mouse lies on all fours, and after electrical stimulation, it cannot continue to move and cannot complete the righting reflex. The test results are shown in Table 3.

[0089] Experiment 2: Mouse muscle damage test

[0090] Healthy adult KM mice aged 6 weeks and weighing 20-30g were selected and adaptively fed for 5 days. According to the experimental requirements, they were divided into 1 normal control group, 1 exercise control group, and 11 exercise drug administration groups, with 9 mice in each group. All mice were provided with a standard diet. In addition to the standard diet, the exercise drug administration group was gavaged with 200mg / kg sample, and the normal control group and the exercise control group were gavaged with the same amount of normal saline. During the adaptive test and strength test, gavage was performed once a day within 1 hour after exercise.

[0091] Sample: Compositions 1-3, ①-⑧ were prepared with physiological saline to form 20 wt % sample solutions.

[0092] Adaptive test method: The mice in the exercise control group and the exercise drug group underwent adaptive treadmill training (slope of 0°) for one week at a speed of 10 m / min and exercised for 10 min every day. After one week of adaptive training, the intensity exercise test was started.

[0093] Intensity exercise test method: 10 m / min treadmill slope 5°, 10 min per day, 6 consecutive days per week, for two weeks, and fatigue test of mice 24 hours after the end of the intensity exercise.

[0094] Fatigue test method: test slope 15°, speed 20m / min, time 120min, finally, blood serum was collected from the tail tip of mice for analysis.

[0095] Serum analysis: The Mb content in mouse serum was determined using an Mb content detection kit.

[0096] The test results are shown in Table 3.

[0097] Table 3 Results of determination of Mb content and exhaustion time in mouse serum

[0098]

[0099]

[0100] Note: Compositions 1-3 and compositions ①-⑧ are exercise-administered groups. In experiment 1, “c” indicates a comparison with the exercise control group, p < 0.05; “d” indicates a comparison with composition 1, p < 0.05. In experiment 2, “#” indicates a comparison with the exercise control group, p < 0.05; “*” indicates a comparison with the normal control group, p < 0.05; “a” indicates a comparison with composition 1, p < 0.05.

[0101] Result analysis:

[0102] Exhaustion time is the most intuitive data to describe exercise endurance. The normal control group did not undergo exercise and fatigue tests. After the fatigue test, the exhaustion time of Compositions 1-3 was significantly different from that of the exercise control group, and the exhaustion time of mice using Compositions 1-3 was significantly prolonged compared with Compositions ①-⑧, indicating that Compositions 1-3 have significant effects in improving muscle damage, enhancing muscle endurance, and delaying fatigue.

[0103] Referring to Zhou Yue, Li Yang, Wang Ruiyuan, et al., "Evaluation Indexes of Skeletal Muscle Injury in Sports - Comparison of Serum CK, LDH, and Mb (DOI: 10.3969 / j.issn.1000-6710)", it is pointed out that serum myoglobin (Mb) is the most practical indicator for evaluating the degree of skeletal muscle injury in sports, so the Mb content in serum is used to evaluate the improvement effect of the composition on muscle injury. Comparing the results of composition 1-3 with the exercise control group, it can be seen that composition 1-3 has a significant effect on improving muscle injury. Comparing composition 1 with compositions ①-④ and ⑦, it can be seen that the composition defined by the present invention can significantly improve muscle damage, and the components in the composition of the present invention have a significant synergistic effect; comparing composition 1 with composition ⑤, it can be seen that the bovine ligament elastin peptide freeze-dried powder selected in the specific dosage ratio of the present invention has a significant synergistic effect with brown algae extract, sour cherry extract, and myocardial peptide; comparing composition 1 with composition ⑥, it can be seen that different fermentation strains have different biological activities, and the CGMCC NO.2.1314 brewer's yeast selected by the present invention is more suitable for preparing the bovine ligament elastin freeze-dried powder in the composition for improving muscle damage defined by the present invention than the CGMCC NO.2.1543 brewer's yeast; comparing composition 1 with composition ⑧, it can be seen that the bovine ligament elastin peptide freeze-dried powder prepared by the preparation process of the present invention has a significant synergistic effect with brown algae extract, sour cherry extract, and myocardial peptide.

[0104] Experiment 3: Stability and sensory evaluation test of compound protein powder for improving muscle damage

[0105] Corresponding to use cases 1-5, an accelerated shelf life test is conducted. The packaging of the compound protein powder is an aluminum foil bag filled with nitrogen. The accelerated conditions are 40°C, 75% relative humidity, and 8 weeks of acceleration. Samples are taken at 0, 2, 4, 6, and 8 weeks for accelerated shelf life testing. The detection indicators include the color, odor, and tissue state of the compound protein powder during the acceleration period. The evaluation method for the above indicators is as follows: At different time points of acceleration, 20 sensory evaluators are invited to evaluate the above samples. The evaluation method is a blind sample (5 groups of samples are randomly marked as A, B, C, D, and E). The evaluation method is: Take an appropriate amount of sample and place it in a 50mL beaker, observe the color and tissue state under natural light, smell the odor, rinse your mouth with warm water, and taste the flavor.

[0106] Experimental results: The color of the compound protein powder for improving muscle damage in application example 1-5 at week 0: uniform; flavor: has the unique flavor and smell of the product, without peculiar smell; tissue state: dry and uniform powder product, no agglomeration, no impurities visible to normal vision. After eight weeks of accelerated testing, the compound protein powder for improving muscle damage in application example 1-5 at week 8 had no visible difference to normal vision compared with week 0, and the properties were stable.

[0107] The embodiments described above are part of the embodiments of the present invention, rather than all of the embodiments. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

Claims

1. A composition for improving muscle damage, characterized in that: Contains the following components by mass: Brown algae extract: 15-18 parts; Tart cherry extract: 10-12 parts; Myocardial peptide: 9-15 parts; Bovine ligament elastin peptide freeze-dried powder: 10-16 parts; The preparation of the bovine ligament elastin peptide freeze-dried powder comprises the following steps: S1: After defatting the bovine ligament, freeze-crushing it, and passing it through an 80-100 mesh sieve to obtain raw material powder; S2: adding sterile deionized water to the raw material powder, homogenizing to obtain a mixture, and cooking the mixture at 60-70° C. for 0.5-1 h to obtain a slurry; S3: adding trypsin to the slurry for enzymolysis, concentrating to obtain an enzymolysis solution, ethanol precipitating the enzymolysis solution, centrifuging, removing the supernatant, and obtaining a precipitate; S4: adding sterile deionized water to the precipitate, homogenizing, adding yeast to ferment for 6-8 hours, filtering to obtain a fermentation filtrate, concentrating and freeze-drying the fermentation filtrate to obtain a bovine ligament elastin peptide freeze-dried powder; Among them, the degreasing treatment in step S1 is to first mince the bovine ligament and then place it in an inorganic alkali solution with a pH of 9-11 and a temperature of 40-50°C for treatment for 10-30 minutes, and then use sterile deionized water to wash the bovine ligament treated with the alkali solution until the pH is neutral; the mass ratio of the raw material powder to the sterile deionized water in step S2 is 1:3-5; the mass ratio of the slurry to trypsin in step S3 is 1:0.03-0.05, the enzymolysis temperature is 25-30°C, the enzymolysis time is 0.5-1h, and the enzymolysis pH is 7-8, the alcohol precipitation is performed using ethanol, and the final ethanol concentration in the enzymolysis solution is 70-75wt%; the mass ratio of the precipitate to the sterile deionized water in step S4 is 1:3-5, and the mass ratio of the precipitate to the yeast is 1:0.1-0.3, and the yeast is a yeast with a preservation number of CGMCC NO.2.1314 brewer's yeast, fermentation temperature during fermentation: 27-32°C, fermentation pH: 6-7.

2. The composition for improving muscle damage according to claim 1, characterized in that: The inorganic alkali solution is a sodium hydroxide aqueous solution or a potassium hydroxide aqueous solution.

3. The composition for improving muscle damage according to claim 1, characterized in that: The mass ratio of the bovine ligament to the inorganic alkali solution is 1:20-30.

4. The composition for improving muscle damage according to claim 1, characterized in that: Contains the following components by mass: Brown algae extract: 15-17 parts; Tart cherry extract: 10-11 parts; Myocardial peptide: 9-12 parts; Bovine ligament elastin peptide freeze-dried powder: 10-14 parts.

5. The composition for improving muscle damage according to claim 1, characterized in that: Contains the following components by mass: Brown algae extract: 17 parts; Tart cherry extract: 11 parts; Myocardial peptide: 12 parts; Bovine ligament elastin peptide freeze-dried powder: 14 parts.

6. A composite protein powder for improving muscle damage, characterized in that: A composition for improving muscle damage comprising any one of claims 1 to 5.

7. The composite protein powder according to claim 6, characterized in that Includes the following mass percentage components: The composition for improving muscle damage according to any one of claims 1 to 5: 10-30 wt %; Calcium hydrogen phosphate: 0.1-0.5wt%; Ferrous lactate: 0.001-0.006wt%; Casein phosphopeptide: 0.1-0.3wt%; Multivitamins: 0.5-1wt%; The balance is soy protein isolate powder; The complex vitamin is one or more of vitamin C, vitamin B1, and vitamin B2.

8. The composite protein powder according to claim 7, characterized in that: The complex vitamin consists of vitamin C, vitamin B1 and vitamin B2 in a mass ratio of 3:0.1:0.

5.

9. A method for preparing the composite protein powder according to claim 7 or 8, characterized in that: The method comprises the following preparation steps: After evenly mixing the composition for improving muscle damage and soy protein isolate powder, add calcium hydrogen phosphate, ferrous lactate, casein phosphopeptide and multivitamins, and mix evenly.

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