Hyaluronic acid or hyaluronic acid salt composition for improving fishy smell of collagen peptide and application of hyaluronic acid or hyaluronic acid salt composition
By combining low and high molecular weight sodium hyaluronate, the fishy taste and odor of collagen peptides are masked, enhancing consumer acceptance and expanding their use in functional foods.
Patent Information
- Application Number
- CN202410053858.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-01-12
- Publication Date
- 2025-07-15
AI Technical Summary
Collagen peptides are restricted in functional foods due to fishy smell, and the effects of prior art such as the adsorption of activated carbon and the addition of fragrances are not ideal.
The composition of low molecular weight and high molecular weight hyaluronic acid or its salt is used, with a molecular weight range of 80,000 to 600,000 Da and 1 million to 2 million Da, and a mass ratio of 1 to 10:1, preferably 3 to 7:1, to improve the fishy smell of collagen peptides.
Effectively mask the fishy smell and fishy smell of collagen peptides, and improve consumers' acceptance of functional foods of collagen peptides.
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Abstract
Description
Technical Field
[0001] The present application relates to the field of food technology, and specifically relates to a hyaluronic acid or its salt composition for improving the fishy smell of collagen peptides, the use of the hyaluronic acid or its salt composition for improving the fishy smell of collagen peptides, and a collagen peptide product. Background Art
[0002] Collagen peptides are small molecular bioactive peptides hydrolyzed from natural collagen or gelatin. They are linear or cyclic compounds composed of amino acids through different combinations and arrangements, and are divided into oligopeptides and polypeptides. Among them, oligopeptides composed of 3 to 20 amino acids account for a relatively large proportion. It has the characteristics common to most active peptides. Compared with its precursor, native collagen (285 - 300 ku), collagen peptides have a lower molecular mass (<3 ku), so they are more easily digested and absorbed by the human body. At the same time, the unique Gly-Pro-Hyp (glycine-proline-hydroxyproline) sequence of collagen peptides also endows them with unique physicochemical properties and biological activities. Collagen peptides have many physiological regulatory functions, including antioxidant, anti-tumor, blood pressure lowering, cholesterol lowering, weight loss and blood lipid lowering, regulation of human immunity, inhibition of platelet aggregation, promotion of the absorption of minerals such as calcium ions, prevention and treatment of osteoporosis, as well as hemostasis, beauty, anti-aging, assistance in breast milk secretion, relief of joint pain, prevention of anemia, protection of gastric mucosa, anti-ulcer, promotion of skin collagen metabolism, etc. With the continuous development and progress of science and technology, researchers have further expanded the efficacy and application of collagen peptides through research and modification to better meet the needs of the market and clinic.
[0003] Collagen peptides have different sources, and the main sources are fish, cattle, and pigs. Fish collagen peptides are small peptide chains decomposed from collagen molecules extracted from parts such as deep-sea fish skin and fish scales. Compared with collagen peptides from other sources, fish collagen peptides have better bioavailability and absorption rate. The application scope of fish collagen peptides is very wide, including food, health products, cosmetics, medicine and other fields. In the food field, fish collagen peptides can be used to make various nutritional health foods and beauty foods; in the health product field, fish collagen peptides can be used as products for supplementing nutrients and improving skin quality; in the cosmetics field, fish collagen peptides can be used as moisturizers and antioxidants to improve the efficacy of cosmetics; in the medical field, fish collagen peptides can be used to treat diseases such as arthritis and osteoporosis. Bovine collagen peptides are products obtained by hydrolyzing collagen extracted from cowhide. Its main feature is that it contains rich amino acids, especially glycine, proline, and hydroxyproline, etc., and these amino acids are the basic components of collagen. Bovine collagen peptides have the effects of enhancing skin elasticity, anti-wrinkle, moisturizing, and promoting collagen regeneration, and have a positive effect on improving skin quality and delaying skin aging. Porcine collagen peptides are products obtained by hydrolyzing collagen extracted from pigskin. It has similar characteristics to bovine collagen peptides. Porcine collagen peptides can promote the synthesis and regeneration of collagen, increase skin elasticity, improve wrinkles and relaxation, and also have the effects of moisturizing and nourishing. Bovine collagen peptides and porcine collagen peptides are widely used in health products and beauty products. They can not only nourish the skin, improve skin dryness and aging, but also promote joint tissue and bone health. In addition, they can also be used as food additives to improve the quality and nutritional value of food.
[0004] However, during the protein enzymatic hydrolysis process, the generated bitterness and fishy smell affect consumers' acceptance and hinder the further development of peptide foods. Compared with other hydrolyzed proteins, although the bitterness of collagen peptides is lower, there will be an obvious fishy smell, which also hinders its application in the field of functional foods. The existing technologies usually adopt methods such as activated carbon adsorption and adding spices to cover up to remove the fishy smell of collagen, but the effects are not ideal. Summary of the Invention
[0005] In order to solve the technical problem that the application of collagen peptides in functional foods is limited due to their fishy smell, the present application provides a hyaluronic acid or its salt composition for improving the fishy smell of collagen peptides, which can effectively improve the fishy smell of collagen peptides. At the same time, the present application also provides the use of the hyaluronic acid or its salt composition for improving the fishy smell of collagen peptides, as well as a collagen peptide product comprising collagen peptides and the hyaluronic acid or its salt composition.
[0006] The specific technical solutions of the present application are as follows:
[0007] 1. A hyaluronic acid or its salt composition for improving the fishy smell of collagen peptide, wherein the hyaluronic acid or its salt composition comprises: low-molecular-weight hyaluronic acid or its salt with a molecular weight of 80,000 - 600,000 Da; and high-molecular-weight hyaluronic acid or its salt with a molecular weight of 1,000,000 - 2,000,000 Da.
[0008] 2. The hyaluronic acid or its salt composition according to item 1, wherein the molecular weight of the low-molecular-weight hyaluronic acid or its salt is 80,000 - 100,000 Da; and the molecular weight of the high-molecular-weight hyaluronic acid or its salt is 1,500,000 - 2,000,000 Da.
[0009] 3. The hyaluronic acid or its salt composition according to item 1 or 2, wherein the mass ratio of the low-molecular-weight hyaluronic acid or its salt to the high-molecular-weight hyaluronic acid or its salt is 1 - 10:1, preferably 3 - 7:1.
[0010] 4. The hyaluronic acid or its salt composition according to any one of items 1 - 3, wherein the hyaluronic acid salt is at least one of sodium hyaluronate, potassium hyaluronate, and zinc hyaluronate; preferably sodium hyaluronate.
[0011] 5. Use of the hyaluronic acid or its salt composition according to any one of items 1 - 4 for improving the fishy smell of collagen peptide.
[0012] 6. The use according to item 5, wherein the fishy smell includes fishy taste and / or fishy odor.
[0013] 7. A collagen peptide product, wherein the collagen peptide product comprises collagen peptide and the hyaluronic acid or its salt composition according to any one of items 1 - 4.
[0014] 8. The collagen peptide product according to item 7, wherein the concentration of the hyaluronic acid or its salt composition is 50 - 100 mg / 50 mL; the concentration of collagen peptide is 1 - 5 g / 50 mL, preferably 1 - 2 g / 50 mL;
[0015] Preferably, the collagen peptide is any one or more of fish collagen peptide, bovine collagen peptide, and porcine collagen peptide, and more preferably fish collagen peptide.
[0016] Effect of the Invention
[0017] In this application, two hyaluronic acids or their salts with different molecular weights are used in combination, so that the composition can effectively mask the fishy odor and fishy taste of collagen peptide, improve the taste of collagen peptide, and increase consumers' acceptance of collagen peptide functional foods. Detailed Embodiments
[0018] The present application will be described in detail below in conjunction with specific embodiments. It should be understood that the present application can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided so that the present application can be more thoroughly understood and the scope of the present application can be fully conveyed to those skilled in the art. It should be noted that as used throughout the specification and claims, the terms "comprising" or "including" are open-ended terms and should be interpreted as "including but not limited to". The following description of the specification is a preferred embodiment for implementing the present application, but the description is for the purpose of explaining the general principles of the present application and is not intended to limit the scope of the present application. The protection scope of the present application shall be subject to that defined by the appended claims.
[0019] Hyaluronic acid (HA) is a linear high-molecular-weight acidic mucopolysaccharide composed of alternating disaccharide units of D-glucuronic acid (GlcA) and N-acetylglucosamine (GlcNAc). Commercial HA is generally its sodium salt, namely sodium hyaluronate. Polysaccharides have strong adsorption effects and can adsorb and neutralize some odor substances, thereby reducing or masking fishy odors. The adsorption effects of hyaluronic acids or their salts with different molecular weights may be different, and the effects of masking odors may also vary. Therefore, in the present application, hyaluronic acids or their salts with different molecular weights are combined to explore the effects of different combinations in masking the fishy odor of collagen peptides.
[0020] On the one hand, the present application provides a hyaluronic acid or its salt composition for improving the fishy odor of collagen peptides, wherein the hyaluronic acid or its salt composition comprises: a low-molecular-weight hyaluronic acid or its salt with a molecular weight of 80,000 to 600,000 Da; and a high-molecular-weight hyaluronic acid or its salt with a molecular weight of 1,000,000 to 2,000,000 Da.
[0021] The above-mentioned "composition" in the present application only needs to be able to achieve the effects described in the present application. The "composition" includes, but is not limited to, using each component simultaneously or sequentially. The "simultaneous use" includes using together in the same preparation or separately in different preparations. The "sequential use" includes using sequentially in different preparations, and there is no restriction on the sequential use order.
[0022] In some embodiments, the composition consists of a hyaluronic acid or its salt with a molecular weight of 80,000 to 600,000 Da and a hyaluronic acid or its salt with a molecular weight of 1,000,000 to 2,000,000 Da.
[0023] In some embodiments, the composition consists of a hyaluronic acid or its salt with a molecular weight of 80,000 to 100,000 Da and a hyaluronic acid or its salt with a molecular weight of 1,500,000 to 2,000,000 Da.
[0024] In some embodiments, the composition may further contain other ingredients, but only hyaluronic acid or its salt with a molecular weight of 80,000 - 600,000 Da and hyaluronic acid or its salt with a molecular weight of 1,000,000 - 2,000,000 Da have the effect of improving the fishy smell of collagen peptides, and other ingredients do not have this effect.
[0025] In some embodiments, the hyaluronic acid salt may be selected from at least one of sodium hyaluronate, potassium hyaluronate, and zinc hyaluronate; preferably sodium hyaluronate.
[0026] For example, the molecular weight of the hyaluronic acid or its salt with a molecular weight of 80,000 - 600,000 Da may be 80,000 Da, 81,000 Da, 82,000 Da, 83,000 Da, 84,000 Da, 85,000 Da, 86,000 Da, 87,000 Da, 88,000 Da, 89,000 Da, 90,000 Da, 91,000 Da, 92,000 Da, 93,000 Da, 94,000 Da, 95,000 Da, 96,000 Da, 97,000 Da, 98,000 Da, 99,000 Da, 100,000 Da, 200,000 Da, 600,000 Da or any range therebetween. The molecular weight of the hyaluronic acid or its salt with a molecular weight of 1,000,000 - 2,000,000 Da may be 1,000,000 Da, 1,300,000 Da, 1,500,000 Da, 1,520,000 Da, 1,540,000 Da, 1,560,000 Da, 1,580,000 Da, 1,600,000 Da, 1,620,000 Da, 1,640,000 Da, 1,660,000 Da, 1,680,000 Da, 1,700,000 Da, 1,720,000 Da, 1,740,000 Da, 1,760,000 Da, 1,780,000 Da, 1,800,000 Da, 1,820,000 Da, 1,840,000 Da, 1,860,000 Da, 1,880,000 Da, 1,900,000 Da, 1,920,000 Da, 1,940,000 Da, 1,960,000 Da, 1,980,000 Da, 2,000,000 Da or any range therebetween.
[0027] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1,500,000 - 2,000,000 Da is 1 - 10:1, preferably 3 - 7:1, for example, it may be 1:1, 2:1, 3:1, 3.5:1, 4:1, 4.5:1, 5:1, 5.5:1, 6:1, 6.5:1, 7:1, 8:1, 9:1, 10:1 or any range therebetween. Controlling the mass ratio of the two hyaluronic acids or their salts within this range can further improve the fishy smell of collagen peptides.
[0028] In some embodiments, the concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 to 5 g / 50 mL. For example, it can be 1 g / 50 mL, 1.2 g / 50 mL, 1.4 g / 50 mL, 1.6 g / 50 mL, 1.8 g / 50 mL, 2 g / 50 mL, 2.2 g / 50 mL, 2.4 g / 50 mL, 2.6 g / 50 mL, 2.8 g / 50 mL, 3 g / 50 mL, 3.2 g / 50 mL, 3.4 g / 50 mL, 3.6 g / 50 mL, 3.8 g / 50 mL, 4 g / 50 mL, 4.2 g / 50 mL, 4.4 g / 50 mL, 4.6 g / 50 mL, 4.8 g / 50 mL, 5 g / 50 mL or any range therebetween. The smaller the concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts, the better the fishy smell improvement effect. In some preferred embodiments, the concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 to 2 g / 50 mL.
[0029] In some embodiments, the mass ratio of the collagen peptide on which the hyaluronic acid or its salt composition acts to the hyaluronic acid or its salt composition is 1 to 5:0.1, preferably 1 to 2:0.1. For example, it can be 1:0.1, 1.5:0.1, 2:0.1, 2.5:0.1, 3:0.1, 3.5:0.1, 4:0.1, 4.5:0.1 or any range therebetween.
[0030] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 to 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1.5 to 2 million Da is 1 to 10:1, and the concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 to 5 g / 50 mL.
[0031] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 to 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1.5 to 2 million Da is 3 to 7:1, and the concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 to 5 g / 50 mL.
[0032] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 to 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1.5 to 2 million Da is 1 to 10:1, and the concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 to 2 g / 50 mL.
[0033] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 to 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1.5 to 2 million Da is 3 to 7:1, and the concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 to 2 g / 50 mL.
[0034] In some embodiments, the collagen peptide on which the hyaluronic acid or its salt composition acts is any one or more than two of fish collagen peptide, bovine collagen peptide, and porcine collagen peptide. In some preferred embodiments, the collagen peptide on which the hyaluronic acid or its salt composition acts is fish collagen peptide.
[0035] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1.5 - 2 million Da is 1 - 10:1, the concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 - 5 g / 50 mL, and the collagen peptide on which the hyaluronic acid or its salt composition acts is any one or more than two of fish collagen peptide, bovine collagen peptide, and porcine collagen peptide.
[0036] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1.5 - 2 million Da is 3 - 7:1, the concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 - 5 g / 50 mL, and the collagen peptide on which the hyaluronic acid or its salt composition acts is any one or more than two of fish collagen peptide, bovine collagen peptide, and porcine collagen peptide.
[0037] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1.5 - 2 million Da is 1 - 10:1, the concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 - 5 g / 50 mL, and the collagen peptide on which the hyaluronic acid or its salt composition acts is fish collagen peptide.
[0038] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1.5 - 2 million Da is 3 - 7:1, the concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 - 5 g / 50 mL, and the collagen peptide on which the hyaluronic acid or its salt composition acts is fish collagen peptide.
[0039] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1.5 - 2 million Da is 1 - 10:1, the concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 - 5 g / 50 mL, and the collagen peptide on which the hyaluronic acid or its salt composition acts is any one or more than two of fish collagen peptide, bovine collagen peptide, and porcine collagen peptide.
[0040] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1,500,000 - 2,000,000 Da is 3 - 7:1. The concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 - 5 g / 50 mL. The collagen peptide on which the hyaluronic acid or its salt composition acts is any one or more of fish collagen peptide, bovine collagen peptide, and porcine collagen peptide.
[0041] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1,500,000 - 2,000,000 Da is 1 - 10:1. The concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 - 5 g / 50 mL. The collagen peptide on which the hyaluronic acid or its salt composition acts is fish collagen peptide.
[0042] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1,500,000 - 2,000,000 Da is 3 - 7:1. The concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 - 5 g / 50 mL. The collagen peptide on which the hyaluronic acid or its salt composition acts is fish collagen peptide.
[0043] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1,500,000 - 2,000,000 Da is 1 - 10:1. The concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 - 2 g / 50 mL. The collagen peptide on which the hyaluronic acid or its salt composition acts is any one or more of fish collagen peptide, bovine collagen peptide, and porcine collagen peptide
[0044] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1,500,000 - 2,000,000 Da is 3 - 7:1. The concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 - 2 g / 50 mL. The collagen peptide on which the hyaluronic acid or its salt composition acts is any one or more of fish collagen peptide, bovine collagen peptide, and porcine collagen peptide.
[0045] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1,500,000 - 2,000,000 Da is 3 - 7:1. The concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 - 2 g / 50 mL. The collagen peptide on which the hyaluronic acid or its salt composition acts is fish collagen peptide.
[0046] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1,500,000 - 2,000,000 Da is 3 - 7:1, the concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 - 2 g / 50 mL, and the collagen peptide on which the hyaluronic acid or its salt composition acts is any one or more than two of fish collagen peptide, bovine collagen peptide, and porcine collagen peptide.
[0047] In some embodiments, the mass ratio of the hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da to the hyaluronic acid or its salt with a molecular weight of 1,500,000 - 2,000,000 Da is 3 - 7:1, the concentration of the collagen peptide on which the hyaluronic acid or its salt composition acts is 1 - 2 g / 50 mL, and the collagen peptide on which the hyaluronic acid or its salt composition acts is fish collagen peptide.
[0048] On the other hand, the present application also provides the use of any one of the foregoing hyaluronic acid or its salt compositions for improving the fishy smell of collagen peptide.
[0049] In some embodiments, the fishy smell includes fishy taste and / or fishy odor. Taste refers to the flavor tasted by the tongue, and odor refers to the smell smelled by the nose.
[0050] In yet another aspect, the present application also provides a collagen peptide product, which comprises collagen peptide and any one of the foregoing hyaluronic acid or its salt compositions.
[0051] In some embodiments, the collagen peptide product consists of collagen peptide and any one of the foregoing hyaluronic acid or its salt compositions.
[0052] In some embodiments, the composition may further contain other components, but only the hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da and the hyaluronic acid or its salt with a molecular weight of 1,500,000 - 2,000,000 Da have the effect of improving the fishy smell of collagen peptide, and other components do not have this effect.
[0053] In some embodiments, the concentration of the hyaluronic acid or its salt composition is 50 - 100 mg / 50 mL. For example, it can be 50 mg / 50 mL, 55 mg / 50 mL, 60 mg / 50 mL, 65 mg / 50 mL, 70 mg / 50 mL, 75 mg / 50 mL, 80 mg / 50 mL, 85 mg / 50 mL, 90 mg / 50 mL, 95 mg / 50 mL, 100 mg / 50 mL or any range therebetween, preferably 100 mg / 50 mL; the concentration of the collagen peptide is 1 - 5 g / 50 mL. For example, it can be 1 g / 50 mL, 1.2 g / 50 mL, 1.4 g / 50 mL, 1.6 g / 50 mL, 1.8 g / 50 mL, 2 g / 50 mL, 2.2 g / 50 mL, 2.4 g / 50 mL, 2.6 g / 50 mL, 2.8 g / 50 mL, 3 g / 50 mL, 3.2 g / 50 mL, 3.4 g / 50 mL, 3.6 g / 50 mL, 3.8 g / 50 mL, 4 g / 50 mL, 4.2 g / 50 mL, 4.4 g / 50 mL, 4.6 g / 50 mL, 4.8 g / 50 mL, 5 g / 50 mL or any range therebetween, preferably 1 - 2 g / 50 mL.
[0054] In some embodiments, the mass ratio of the collagen peptide to the hyaluronic acid or its salt composition is 1 - 5:0.1, preferably 1 - 2:0.1. For example, it can be 1:0.1, 1.5:0.1, 2:0.1, 2.5:0.1, 3:0.1, 3.5:0.1, 4:0.1, 4.5:0.1 or any range therebetween.
[0055] In some embodiments, the collagen peptide is any one or more of fish collagen peptide, bovine collagen peptide, and porcine collagen peptide, preferably fish collagen peptide.
[0056] In some embodiments, the collagen peptide product may further include excipients acceptable in the food field, such as nutritional components, flavoring agents, edible pigments, edible preservatives, etc. The application does not limit the addition amount of excipients acceptable in the food field, and those skilled in the art can freely select according to taste or efficacy.
[0057] The present application combines hyaluronic acid or its salt with a molecular weight of 80,000 - 100,000 Da and hyaluronic acid or its salt with a molecular weight of 1,500,000 - 2,000,000 Da, which can significantly improve the fishy smell and fishy taste of the collagen peptide. Combining two different molecular weight hyaluronic acids or their salts in a certain mass ratio can further improve the fishy smell and fishy taste of the collagen peptide.
[0058] Examples
[0059] This application provides a general and / or specific description of the materials and test methods used in the experiments. In the following examples, reagents or instruments without indicating the manufacturer can be obtained as conventional reagents or instruments through commercial purchase.
[0060] The formulations of the collagen peptide products in each example and comparative example are shown in Tables 1 and 2 below.
[0061] According to the formulations in the following table, the raw materials were added to 50 mL of pure water and stirred evenly to obtain the substances for improving the fishy smell of collagen peptide in each example and comparative example. Then, the substances for improving the fishy smell of collagen peptide were mixed with collagen peptide to obtain the collagen peptide products in each example and comparative example.
[0062] The collagen peptide products in each example and comparative example are all 50 mL.
[0063] Table 1
[0064]
[0065] Table 2
[0066]
[0067]
[0068]
[0069] Test Example: Fishy Smell Test
[0070] The collagen peptide products obtained in the above examples and comparative examples were subjected to a fishy smell test. Specifically, 15 sensory evaluators were organized to take the composition, and each sensory evaluator evaluated the collagen peptide products in all examples and comparative examples. The evaluation rules are as follows:
[0071] A 5-point scale was used to evaluate the fishy smell, where "1 point" indicates that the fishy smell can just be recognized, "2 points" indicates a weak fishy smell, "3 points" indicates a medium fishy smell, "4 points" indicates a strong fishy smell, and "5 points" indicates a very strong fishy smell;
[0072] A 5-point scale was used for the fishy taste, where "1 point" indicates that the fishy smell can just be recognized, "2 points" indicates a weak fishy smell, "3 points" indicates a medium fishy smell, "4 points" indicates a strong fishy smell, and "5 points" indicates a very strong fishy smell.
[0073] The final score was the average of the scores of 15 sensory evaluators, and the evaluation results are shown in the following table:
[0074] Table 3
[0075]
[0076]
[0077] Note 1: One-way ANOVA was used for data analysis. p < 0.05 indicates significant difference, and the probability of the conclusion being wrong is < 5%. p < 0.01 indicates significant difference, and the probability of the conclusion being wrong is < 1%. p < 0.001 indicates significant difference, and the probability of the conclusion being wrong is < 0.1%. * indicates p < 0.05 compared with Comparative Example 1-1, ** indicates p < 0.01 compared with Comparative Example 1-1, *** indicates p < 0.001 compared with Comparative Example 1-1. a indicates p < 0.05 compared with Example 1-1, aa indicates p < 0.01 compared with Example 1-1, aaa indicates p < 0.001 compared with Example 1-1. b indicates p < 0.05 compared with Example 1-4, bb indicates p < 0.01 compared with Example 1-4, bbb indicates p < 0.001 compared with Example 1-4.
[0078] As can be seen from Table 3, sodium hyaluronate with different molecular weights has different masking effects on the fishy smell of fish collagen peptides (Examples 1-1 to 1-4). Sodium hyaluronate with a small molecular weight of 80,000 - 100,000 Da has the best masking effect on the fishy taste (p < 0.001), and sodium hyaluronate with a large molecular weight of 1.5 - 2 million Da has the best masking effect on the fishy smell (p < 0.001). Therefore, sodium hyaluronate with molecular weights of 80,000 - 100,000 Da and 1.5 - 2 million Da was combined to study the effect of different ratios of the composition on masking the fishy smell of collagen peptides.
[0079] As can be seen from Examples 1-5 to 1-14 in Table 3, the compounding of sodium hyaluronate with a molecular weight of 80,000 - 100,000 Da and sodium hyaluronate with a molecular weight of 1.5 - 2 million Da has a better effect than using only one of the sodium hyaluronic acids with a single molecular weight. When the mass ratio of sodium hyaluronate with a molecular weight of 80,000 - 100,000 Da to sodium hyaluronate with a molecular weight of 1.5 - 2 million Da is 7:1, 6:1, and 5:1 (corresponding to Examples 1-8, 1-9, and 1-10 respectively), the sodium hyaluronate composition has the best effect on masking the fishy smell of fish collagen peptides (p < 0.001).
[0080] Table 4
[0081]
[0082]
[0083] Note: One-way ANOVA was used for data analysis. p < 0.05 indicates significant differences, and the probability of the conclusion being wrong is < 5%. p < 0.01 indicates significant differences, and the probability of the conclusion being wrong is < 1%. p < 0.001 indicates significant differences, and the probability of the conclusion being wrong is < 0.1%. * indicates p < 0.05 compared with Comparative Example 1-1, ** indicates p < 0.01 compared with Comparative Example 1-1, *** indicates p < 0.001 compared with Comparative Example 1-1.
[0084] As can be seen from Table 4, for 1 g / 50 mL of fish collagen peptide, when the dosage of sodium hyaluronate composition is 100 mg / 50 mL or 50 mg / 50 mL, it has a good effect on masking fishy smell. When the dosage of sodium hyaluronate composition is reduced to 25 mg / 50 mL, it hardly has the effect of masking fishy smell.
[0085] Table 5
[0086]
[0087] Note: One-way ANOVA was used for data analysis. p < 0.05 indicates significant differences, and the probability of the conclusion being wrong is < 5%. p < 0.01 indicates significant differences, and the probability of the conclusion being wrong is < 1%. p < 0.001 indicates significant differences, and the probability of the conclusion being wrong is < 0.1%. $ indicates p < 0.05 compared with Comparative Example 2-1, $$ indicates p < 0.01 compared with Comparative Example 2-1, $$$ indicates p < 0.001 compared with Comparative Example 2-1.
[0088] As can be seen from Table 5, for 2 g / 50 mL of fish collagen peptide, when the dosage of sodium hyaluronate composition is 100 mg / 50 mL or 50 mg / 50 mL, it has a good effect on masking fishy smell. When the dosage of sodium hyaluronate composition is reduced to 25 mg / 50 mL, it hardly has the effect of masking fishy smell.
[0089] Table 6
[0090]
[0091]
[0092] Note: One-way analysis of variance was used for data analysis. p < 0.05 indicates significant differences, and the probability of the conclusion being incorrect is < 5%. p < 0.01 indicates significant differences, and the probability of the conclusion being incorrect is < 1%. p < 0.001 indicates significant differences, and the probability of the conclusion being incorrect is < 0.1%. & indicates p < 0.05 compared with Comparative Example 2-2, && indicates p < 0.01 compared with Comparative Example 2-2, and &&& indicates p < 0.001 compared with Comparative Example 2-2.
[0093] As can be seen from Table 6, for 5 g / 50 mL of fish collagen peptide, when the dosage of the sodium hyaluronate composition is 100 mg / 50 mL and 50 mg / 50 mL, it has a good effect on masking fishy smell. When the dosage of the sodium hyaluronate composition is reduced to 25 mg / 50 mL, it hardly has the effect of masking fishy smell.
[0094] Table 7
[0095]
[0096] Note: One-way analysis of variance was used for data analysis. p < 0.05 indicates significant differences, and the probability of the conclusion being incorrect is < 5%. p < 0.01 indicates significant differences, and the probability of the conclusion being incorrect is < 1%. p < 0.001 indicates significant differences, and the probability of the conclusion being incorrect is < 0.1%. # indicates p < 0.05 compared with Comparative Example 2-3, ## indicates p < 0.01 compared with Comparative Example 2-3, and indicates p < 0.001 compared with Comparative Example 2-3.
[0097] As can be seen from Table 7, for 1 g / 50 mL of bovine collagen peptide, when the dosage of the sodium hyaluronate composition is 100 mg / 50 mL and 50 mg / 50 mL, it has a good effect on masking fishy smell. When the dosage of the sodium hyaluronate composition is reduced to 25 mg / 50 mL, it hardly has the effect of masking fishy smell.
[0098] Table 8
[0099]
[0100]
[0101] Note: One-way ANOVA was used for data analysis. p < 0.05 indicates significant difference, and the probability of the conclusion being wrong is < 5%; p < 0.01 indicates significant difference, and the probability of the conclusion being wrong is < 1%; p < 0.001 indicates significant difference, and the probability of the conclusion being wrong is < 0.1%.! indicates p < 0.05 compared with Comparative Examples 2-4,!! indicates p < 0.01 compared with Comparative Examples 2-4, and!!! indicates p < 0.001 compared with Comparative Examples 2-4.
[0102] As can be seen from Table 8: For bovine collagen peptides at 2 g / 50 mL, when the dosage of the sodium hyaluronate composition is 100 mg / 50 mL or 50 mg / 50 mL, it has a good masking effect on fishy smell. When the dosage of the sodium hyaluronate composition is reduced to 25 mg / 50 mL, it has almost no effect on masking fishy smell.
[0103] Table 9
[0104]
[0105] Note: One-way ANOVA was used for data analysis. p < 0.05 indicates significant difference, and the probability of the conclusion being wrong is < 5%; p < 0.01 indicates significant difference, and the probability of the conclusion being wrong is < 1%; p < 0.001 indicates significant difference, and the probability of the conclusion being wrong is < 0.1%. ^ indicates p < 0.05 compared with Comparative Examples 2-5, ^^ indicates p < 0.01 compared with Comparative Examples 2-5, and ^^^ indicates p < 0.001 compared with Comparative Examples 2-5.
[0106] As can be seen from Table 9: For porcine collagen peptides at 1 g / 50 mL, when the dosage of the sodium hyaluronate composition is 100 mg / 50 mL or 50 mg / 50 mL, it has a good masking effect on fishy smell. When the dosage of the sodium hyaluronate composition is reduced to 25 mg / 50 mL, it has almost no effect on masking fishy smell.
[0107] Table 10
[0108]
[0109]
[0110] Note: One-way analysis of variance was used for data analysis. p < 0.05 indicates significant differences, and the probability of the conclusion being incorrect is < 5%. p < 0.01 indicates significant differences, and the probability of the conclusion being incorrect is < 1%. p < 0.001 indicates significant differences, and the probability of the conclusion being incorrect is < 0.1%. @ indicates p < 0.05 compared with Comparative Examples 2-6, @@ indicates p < 0.01 compared with Comparative Examples 2-6, and @@@ indicates p < 0.001 compared with Comparative Examples 2-6.
[0111] As can be seen from Table 10, for 2 g / 50 mL of porcine collagen peptide, when the dosage of the sodium hyaluronate composition is 100 mg / 50 mL or 50 mg / 50 mL, it has a good masking effect on fishy smell. When the dosage of the sodium hyaluronate composition is reduced to 25 mg / 50 mL, it has almost no effect on masking fishy smell.
[0112] In summary, sodium hyaluronate has an improvement effect on the fishy smell of collagen peptide. When the mass ratio of sodium hyaluronate with a molecular weight of 80,000 - 100,000 Da to sodium hyaluronate with a molecular weight of 1,500,000 - 2,000,000 Da is 7:1, the improvement effect is the best. Using a dosage of 50 - 100 mg / 50 mL of the sodium hyaluronate composition can improve the fishy smell of 1 - 5 g / 50 mL of collagen peptide, improve consumers' acceptance of collagen peptide functional foods, and fill the market gap of such products.
[0113] The above are only the preferred embodiments of the present application, and are not intended to limit the present application in other forms. Any person skilled in the art may use the disclosed technical content to make changes or modifications into equivalent embodiments with equivalent changes. However, any simple modifications, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present application without departing from the technical solution content of the present application still fall within the protection scope of the technical solution of the present application.
Claims
1. A hyaluronic acid or its salt composition for improving the fishy smell of collagen peptides, wherein, The hyaluronic acid or its salt composition includes: low-molecular-weight hyaluronic acid or its salt, with a molecular weight of 80,000 to 600,000 Da; and high-molecular-weight hyaluronic acid or its salt, with a molecular weight of 1,000,000 to 2,000,000 Da.
2. The hyaluronic acid or its salt composition according to claim 1, wherein, The molecular weight of the low-molecular-weight hyaluronic acid or its salt is 80,000 to 100,000 Da; the molecular weight of the high-molecular-weight hyaluronic acid or its salt is 1,500,000 to 2,000,000 Da.
3. The hyaluronic acid or its salt composition according to claim 1 or 2, wherein, The mass ratio of the low-molecular-weight hyaluronic acid or its salt to the high-molecular-weight hyaluronic acid or its salt is 1 to 10:1, preferably 3 to 7:
1.
4. The hyaluronic acid or its salt composition according to any one of claims 1 to 3, wherein, The hyaluronic acid salt is at least one of sodium hyaluronate, potassium hyaluronate, and zinc hyaluronate; preferably sodium hyaluronate.
5. Use of the hyaluronic acid or its salt composition according to any one of claims 1 to 4 for improving the fishy smell of collagen peptides.
6. The use according to claim 5, wherein, The fishy smell includes fishy taste and / or fishy odor.
7. A collagen peptide product, wherein, The collagen peptide product includes collagen peptides and the hyaluronic acid or its salt composition according to any one of claims 1 to 4.
8. The collagen peptide product according to claim 7, wherein, The concentration of the hyaluronic acid or its salt composition is 50 to 100 mg / 50 mL; the concentration of collagen peptides is 1 to 5 g / 50 mL, preferably 1 to 2 g / 50 mL; Preferably, the collagen peptide is any one or more of fish collagen peptides, bovine collagen peptides, and porcine collagen peptides, and further preferably fish collagen peptides.