Composite protein powder for enhancing muscle endurance and application thereof

Abstract

The present invention discloses a composite protein powder for enhancing muscle endurance and its application, belonging to the field of health care products. The composite protein powder for enhancing muscle endurance contains a composition for enhancing muscle endurance, comprising brown algae extract, sour cherry extract, myocardial peptide, and bovine ligament elastin peptide freeze-dried powder. The present invention achieves excellent muscle endurance-enhancing effects by combining the brown algae extract, sour cherry extract, myocardial peptide, and bovine ligament elastin peptide freeze-dried powder.

Description

Technical Field

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

[0002] Muscle injuries are microscopic damage, partial tears, or complete tears caused by active, intense muscle contraction or excessive stretching. Depending on the severity and type of injury, muscle injuries can manifest in different ways, such as pain, swelling, cramps, weakened muscles, and limited mobility.

[0003] Muscle damage can be improved in two ways. First, muscle damage can be prevented during daily activities by supplementing with nutritional supplements to enhance muscle endurance and reduce the chance of muscle damage caused by daily activities. Second, repair of muscle damage can be targeted through physical and drug therapies to repair muscle damage and reduce pain. Currently, most methods for enhancing muscle endurance focus on the latter, so there is a need for a nutritional supplement to enhance muscle endurance. Summary of the Invention

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

[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 enhancing muscle endurance, wherein the composition 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 enhancing muscle endurance comprises the following raw materials in parts by mass:

[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 enhancing muscle endurance comprises the following raw materials in parts by mass:

[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, the method for preparing the bovine ligament elastin peptide freeze-dried powder comprising the following steps:

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

[0023] S2: Sterile deionized water is added to the raw material powder, and the mixture is homogenized to obtain a mixture, and the mixture is cooked at 60-70° C. for 0.5-1 h to obtain a slurry;

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

[0025] S4: adding sterile deionized water to the precipitate, homogenizing, adding yeast, fermenting 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 10-30 minutes, and then use sterile deionized water to wash the bovine ligament after the alkali solution treatment until the pH is neutral; in step S2, the mass ratio of the raw material powder to sterile deionized water is 1:3-5; in step S3, the mass ratio of the slurry to trypsin is 1:0.03-0.05, the enzymatic hydrolysis temperature is 25-30°C, the enzymatic hydrolysis time is 0.5-1h, and the enzymatic hydrolysis pH is 7-8. The alcohol precipitation is performed using ethanol, and the final ethanol concentration in the enzymatic hydrolysis solution is 70-75wt%; in step S4, the mass ratio of the precipitate to sterile deionized water 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 The brewer's yeast NO.2.1314 has a fermentation temperature of 27-32°C and a fermentation pH of 6-7 during the fermentation process.

[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 compound protein powder for enhancing muscle endurance, wherein the compound protein powder comprises the following components in percentage by mass:

[0029] The composition for enhancing muscle endurance 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 enhancing muscle endurance according to the third aspect, the preparation method comprising the following steps:

[0037] After evenly mixing the muscle endurance enhancing composition and soy protein isolate powder, 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 enhancing muscle endurance, the composite protein powder comprises a composition for enhancing muscle endurance, the composition for enhancing muscle endurance 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 enzymatic hydrolysis and fermentation of bovine ligament by using trypsin and brewer's yeast. It has been 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: first, the bovine ligament can be enzymatically hydrolyzed by trypsin and fermented by brewer's yeast. It effectively enriches elastin peptides and can 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 and fucoidan, which have strong antioxidant capacity and can reduce the damage of oxidative stress to muscle cells; the rich anthocyanins and flavonoids in sour cherry 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 embodiments and do not constitute a limitation on the scope of protection of the present invention.

[0040] In the following examples, the experimental methods without specific conditions are generally based on conventional conditions or the conditions recommended by the manufacturer. Unless otherwise specified, the percentages and parts by mass are calculated.

[0041] Some of the 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 CGMCC NO.2.1314 was purchased from China Microorganism Collection Center;

[0047] Saccharomyces cerevisiae with the deposit number 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 enhancing muscle endurance are shown in Table 1.

[0050] Table 1: Mass ratio of the composition for enhancing muscle endurance

[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-crush it, and pass it through a 90-mesh sieve to obtain raw material powder;

[0055] S2: Sterile deionized water was added to the raw material powder, and the mixture was homogenized to obtain a mixture, and the mixture was cooked at 65°C for 0.75h to obtain a slurry;

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

[0057] S4: adding sterile deionized water to the precipitate, homogenizing, adding yeast and fermenting 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; in step S2, the mass ratio of the raw material powder to sterile deionized water is 1:4; in step S3, the mass ratio of the slurry to trypsin is 1:0.04, the enzymatic hydrolysis temperature is 27°C, the enzymatic hydrolysis time is 0.75h, and the enzymatic hydrolysis pH is 7. The alcohol precipitation is performed using ethanol, and the final ethanol concentration in the enzymatic hydrolysis solution is 73wt%; in step S4, the mass ratio of the precipitate to sterile deionized water is 1:4, and 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. During the fermentation process, the fermentation temperature 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-crush it, and pass it through a 100-mesh sieve to obtain raw material powder;

[0061] S2: Sterile deionized water was added to the raw material powder, and the mixture was homogenized to obtain a mixture, and the mixture was cooked at 70° C. for 0.5 h to obtain a slurry;

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

[0063] S4: adding sterile deionized water to the precipitate, homogenizing, adding yeast and fermenting 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 defatting 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 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 enzymatic hydrolysis temperature is 25°C, the enzymatic hydrolysis time is 0.5h, and the enzymatic hydrolysis pH is 8. The alcohol precipitation is performed using ethanol, and the final ethanol concentration in the enzymatic hydrolysis solution is 75wt%; the mass ratio of the precipitate to sterile deionized water in step S4 is 1:3, and 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-crush it, and pass it through an 80-mesh sieve to obtain raw material powder;

[0067] S2: Sterile deionized water was added to the raw material powder, and the mixture was homogenized to obtain a mixture, and the mixture was cooked at 60° C. for 1 h to obtain a slurry;

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

[0069] S4: adding sterile deionized water to the precipitate, homogenizing, adding yeast and fermenting 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; in step S2, the mass ratio of the raw material powder to sterile deionized water is 1:5; in step S3, the mass ratio of the slurry to trypsin is 1:0.03, the enzymatic hydrolysis temperature is 30°C, the enzymatic hydrolysis time is 1h, and the enzymatic hydrolysis pH is 7. The alcohol precipitation is performed using ethanol, and the final ethanol concentration in the enzymatic hydrolysis solution is 70wt%; in step S4, the mass ratio of the precipitate to sterile deionized water is 1:5, and 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 those of 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 compound protein powder for enhancing muscle endurance are shown in Table 2.

[0076] Table 2 Components and mass percentages of compound protein powder for enhancing muscle endurance

[0077] Components Application Example 1 Application Example 2 Application Example 3 Application Example 4 Application Example 5 Composition for enhancing muscle endurance / wt% 20 10 30 10 10 Composition serial number for enhancing muscle endurance Composition 1 Composition 1 Composition 1 Composition 2 Composition 3 Calcium hydrogen phosphate / wt% 0.3 0.5 0.1 0.3 0.3 Ferrous lactate / wt% 0.004 0.006 0.001 0.004 0.004 Casein phosphopeptide / wt% 0.2 0.1 0.3 0.2 0.2 Multivitamin / wt% 0.7 0.5 1 0.7 0.7 Soy protein isolate powder Replenish to 100 Replenish to 100 Replenish to 100 Replenish to 100 Replenish to 100

[0078] Note: The complex vitamin is composed of vitamin C, vitamin B1 and vitamin B2 in a mass ratio of 3:0.1:0.5.

[0079] The preparation methods of the above application examples 1-5 are as follows:

[0080] After evenly mixing the composition for enhancing muscle endurance and soy protein isolate powder, add calcium hydrogen phosphate, ferrous lactate, casein phosphopeptide and multivitamins, and mix evenly.

[0081] Efficacy assay

[0082] Experiment 1: Mouse exhaustion time test

[0083] Healthy adult KM mice, 6 weeks old and weighing 20-30g, were selected and adaptively fed for 5 days. Based on the experimental requirements, they were divided into 1 normal control group, 1 exercise control group, and 11 exercise-treated groups, with 9 mice in each group. All mice were provided with a standard diet. In addition to the standard diet, the exercise-treated group received a 200mg / kg sample by gavage, while the normal and exercise control groups received an equal volume of saline by gavage. During the adaptive and strength tests, gavage was administered once daily, within 1 hour after exercise.

[0084] Sample: Compositions 1-3, ①-⑧ were prepared with physiological saline to form 20 wt% sample solutions.

[0085] Adaptive test method: Mice in the exercise control group and the exercise treatment group underwent one week of adaptive treadmill training (slope of 0°) at a speed of 10 m / min, with 10 minutes of exercise per day. After the one-week adaptive training, the intensity exercise test began.

[0086] 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.

[0087] Fatigue testing method: The test slope was 15°, the speed was 20 m / min, and electrical stimulation was applied. Exhaustion was determined when the mouse fell on all fours and could not continue to move or complete the righting reflex after the electrical stimulation. The time for this test was recorded. The test results are shown in Table 3.

[0088] Experiment 2: Mouse muscle damage test

[0089] Healthy adult KM mice, 6 weeks old and weighing 20-30g, were selected and adaptively fed for 5 days. Based on the experimental requirements, they were divided into 1 normal control group, 1 exercise control group, and 11 exercise-treated groups, with 9 mice in each group. All mice were provided with a standard diet. In addition to the standard diet, the exercise-treated group received a 200mg / kg sample by gavage, while the normal and exercise control groups received an equal volume of saline by gavage. During the adaptive and strength tests, gavage was administered once daily, within 1 hour after exercise.

[0090] Sample: Compositions 1-3, ①-⑧ were prepared with physiological saline to form 20 wt% sample solutions.

[0091] Adaptive test method: Mice in the exercise control group and the exercise treatment group underwent one week of adaptive treadmill training (slope of 0°) at a speed of 10 m / min, with 10 minutes of exercise per day. After the one-week adaptive training, the intensity exercise test began.

[0092] 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.

[0093] Fatigue test method: test slope 15°, speed 20m / min, time 120min, finally, blood serum was collected from the tail tip of the mice for analysis.

[0094] Serum analysis: The Mb content in mouse serum was determined using an Mb content detection kit.

[0095] The test results are shown in Table 3.

[0096] Table 3 Results of determination of Mb content and exhaustion time in mouse serum

[0097] experimental group Mb (ng / L) Exhaustion time of mice (min) Normal control group <![CDATA[285.98±1.70 # ]]> - Exercise control group <![CDATA[915.14±26.84 * ]]> 128.32±7.31 Composition 1 <![CDATA[344.01±24.24 # ]]> <![CDATA[172.47±2.86 c ]]> Composition 2 <![CDATA[366.19±27.87 # ]]> <![CDATA[169.32±5.47 c ]]> Composition 3 <![CDATA[382.30±26.97 # ]]> <![CDATA[166.32±4.20 c ]]> Composition ① <![CDATA[818.71±23.39 #a ]]> <![CDATA[137.80±5.27 cd ]]> Composition ② <![CDATA[637.94±72.63 #a ]]> <![CDATA[141.21±3.72 cd ]]> Composition ③ <![CDATA[731.78±86.22 #a ]]> <![CDATA[139.49±4.68 cd ]]> Composition ④ <![CDATA[755.18±77.68 #a ]]> <![CDATA[138.73±5.85 cd ]]> Composition ⑤ <![CDATA[614.03±61.71 #a ]]> <![CDATA[148.66±2.59 cd ]]> Composition ⑥ <![CDATA[549.94±16.01 #a ]]> <![CDATA[154.77±1.75 cd ]]> Composition ⑦ <![CDATA[431.16±2.92 #a ]]> <![CDATA[157.32±1.08 cd ]]> Composition ⑧ <![CDATA[421.91±8.73 #a ]]> <![CDATA[160.22±1.85 cd ]]>

[0098] Note: Compositions 1-3 and compositions ①-⑧ are exercise-administered groups. In Experiment 1, "c" indicates p < 0.05 compared with the exercise control group; "d" indicates p < 0.05 compared with composition 1. In Experiment 2, "#" indicates p < 0.05 compared with the exercise control group; "*" indicates p < 0.05 compared with the normal control group; "a" indicates p < 0.05 compared with composition 1.

[0099] Result analysis:

[0100] Time to exhaustion is the most intuitive metric for describing athletic endurance. A normal control group was not subjected to exercise or fatigue testing. After fatigue testing, the time to exhaustion of mice treated with Compositions 1-3 was significantly different from that of the exercise control group. Furthermore, the time to exhaustion of mice treated with Compositions 1-3 was significantly prolonged compared to those treated with Compositions ①-⑧, demonstrating that Compositions 1-3 significantly enhance muscle endurance and delay fatigue.

[0101] Zhou Yue, Li Yang, Wang Ruiyuan, et al., "Evaluation Indicators of Exercise-Induced Skeletal Muscle Damage: A Comparison of Serum CK, LDH, and Mb (DOI: 10.3969 / j.issn.1000-6710)" noted that serum myoglobin (Mb) is the most practical indicator for assessing the extent of exercise-induced skeletal muscle damage. Therefore, serum Mb levels were used to evaluate the efficacy of the compositions in improving muscle damage. Comparison of the results with the control group revealed that compositions 1-3 significantly enhanced muscle endurance. Comparing composition 1 with compositions ①-④ and ⑦, it can be seen that the composition defined by the present invention can significantly enhance muscle endurance, 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 enhancing muscle endurance 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.

[0102] Experiment 3: Stability and sensory evaluation test of compound protein powder for enhancing muscle endurance

[0103] Accelerated shelf life testing was conducted for use cases 1-5. The compound protein powder was packaged in nitrogen-filled aluminum foil bags. The accelerated conditions were 40°C and 75% relative humidity for 8 weeks. Samples were collected at 0, 2, 4, 6, and 8 weeks for accelerated shelf life testing. Test indicators included the color, odor, and texture of the compound protein powder during the accelerated period. The evaluation method for these indicators was as follows: At different accelerated time points, 20 sensory evaluators evaluated the samples in a blinded manner (5 groups of samples were randomly labeled A, B, C, D, and E). Evaluation method: An appropriate amount of sample was placed in a 50mL beaker. The color and texture were observed under natural light, the sample was smelled, the mouth was rinsed with warm water, and the flavor was tasted.

[0104] Experimental Results: At week 0, the color of the muscle endurance-enhancing compound protein powder of Application Examples 1-5 was uniform; its flavor and odor were unique to the product, with no foreign odor; and its texture was a dry, uniform powder with no lumps or visible impurities. After eight weeks of accelerated testing, the muscle endurance-enhancing compound protein powder of Application Examples 1-5 showed no visible differences compared to week 0, demonstrating stable properties.

[0105] The embodiments described above are some embodiments of the present invention, rather than all embodiments. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but merely represents selected embodiments of the present invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention.

Claims

1. A composition for enhancing muscle endurance, 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-crush it, and pass it through an 80-100 mesh sieve to obtain raw material powder; S2: Sterile deionized water is added to the raw material powder, and the mixture is homogenized to obtain a mixture, and the mixture is cooked at 60-70° C. for 0.5-1 h to obtain a slurry; S3: adding trypsin to the slurry for enzymatic hydrolysis, concentrating to obtain an enzymatic hydrolyzate, ethanol-precipitating the enzymatic hydrolyzate, centrifuging, removing the supernatant, and obtaining a precipitate; S4: adding sterile deionized water to the precipitate, homogenizing, adding yeast, fermenting 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 10-30 minutes, and then use sterile deionized water to wash the bovine ligament after the alkali solution treatment until the pH is neutral; in step S2, the mass ratio of the raw material powder to sterile deionized water is 1:3-5; in step S3, the mass ratio of the slurry to trypsin is 1:0.03-0.05, the enzymatic hydrolysis temperature is 25-30°C, the enzymatic hydrolysis time is 0.5-1h, and the enzymatic hydrolysis pH is 7-8. The alcohol precipitation is performed using ethanol, and the final ethanol concentration in the enzymatic hydrolysis solution is 70-75wt%; in step S4, the mass ratio of the precipitate to sterile deionized water 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 The brewer's yeast NO.2.1314 has a fermentation temperature of 27-32°C and a fermentation pH of 6-7 during the fermentation process.

2. The composition for enhancing muscle endurance 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 enhancing muscle endurance 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 enhancing muscle endurance 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 enhancing muscle endurance 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 compound protein powder for enhancing muscle endurance, characterized in that: A composition for enhancing muscle endurance comprising the composition according to any one of claims 1 to 5.

7. The composite protein powder according to claim 6, wherein Includes the following components by mass percentage: The composition for enhancing muscle endurance 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 vitamins are multiple types of vitamin C, vitamin B1 and vitamin B2.

8. The composite protein powder according to claim 7, wherein The vitamin complex 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 enhancing muscle endurance and soy protein isolate powder, add calcium hydrogen phosphate, ferrous lactate, casein phosphopeptide and multivitamins, and mix evenly.

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