High-satiety chicken small molecule peptide and application thereof in chicken meal replacement powder

Abstract

The invention provides high-satiety chicken small molecule peptide and application thereof in chicken meal replacement powder.The method comprises the steps that firstly, intragastric self-swelling microspheres are prepared, wall materials are yeast beta-glucan and hydroxypropyl methyl cellulose, a core material is modified chicken small molecule peptide, the microspheres absorb water to swell in a gastric acid environment to generate satiety, and the self-swelling microspheres absorb water to swell in the gastric acid environment; the modified chicken small molecule peptide is slowly released in an intestinal environment, so that absorption is promoted, and intestinal health is regulated; in addition, the coarse cereal powder is subjected to solid state fermentation by using aspergillus oryzae and then is used for preparing the chicken meal replacement powder, and the self-expanding microspheres in the stomach and the fermented coarse cereal powder are added, so that the satiety is improved, and the market demand of healthy meal replacement food is met.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and in particular relates to a high-satiety chicken small-molecule peptide and an application thereof in chicken meal replacement powder. Background Art

[0002] As the pace of modern life accelerates, meal replacement foods have become an important choice for health management due to their convenience. Although whole-grain meal replacement products are rich in dietary fiber and minerals, they have significant defects in actual application: first, the nutrient element ratio is unbalanced, lacking high-quality protein and functional active ingredients; second, the product form is single, the taste is rough, the solubility and reconstitution are poor, and it is easy to clump and stratify, which seriously affects the user experience; third, conventional meal replacement powders rely on the physical expansion effect of crude fiber to achieve satiety, but the satiety lasts for a short time and it is difficult to meet the long-term food control needs. In addition, the existing technology attempts to prepare small molecule peptides by enzymatic hydrolysis of animal protein (such as chicken breast) to enhance the nutritional function of meal replacement powders. However, such small molecule peptides are easily digested by the stomach quickly, resulting in insufficient satiety and unable to achieve targeted sustained release of nutrients. At the same time, the inherent anti-nutritional factors (such as phytic acid, trypsin inhibitors) and large molecular crude fiber structures in the grain base will significantly reduce the bioavailability of protein and trace elements, further weakening the nutritional efficacy of meal replacement products. Existing technologies mostly focus on physical modifications (such as emulsification and ultrasonic treatment) to improve solubility, or enhance protein absorption through single enzymatic hydrolysis processes. However, such solutions cannot systematically address the core issues of meal replacement powders, such as maintaining satiety, sustained nutrient release, and degradation of anti-nutritional factors. Summary of the Invention

[0003] Technical problem to be solved: In response to the above technical problems, the purpose of the present invention is to provide a high-satiety chicken small molecule peptide and its application in chicken meal replacement powder. First, a self-expanding microsphere in the stomach is prepared and the chicken small molecule peptide is coated, wherein the wall material of the self-expanding microsphere in the stomach is yeast β-glucan and hydroxypropyl methylcellulose, and the core material is modified chicken small molecule peptide. The microsphere absorbs water and swells in the gastric acid environment to produce a sense of fullness, and slowly releases the chicken small molecule peptide in the intestinal environment to promote absorption and regulate intestinal health; in addition, the miscellaneous grain powder is solid-state fermented using Aspergillus oryzae and then used to prepare chicken meal replacement powder. The addition of self-expanding microspheres in the stomach and fermented miscellaneous grain powder is conducive to improving the sense of fullness and meeting the market demand for healthy meal replacement foods.

[0004] Technical solution: A high-satiety chicken small-molecule peptide, which is a self-expanding microsphere in the stomach that encapsulates a modified chicken small-molecule peptide; The wall material of the self-expanding microspheres is yeast β-glucan and hydroxypropyl methylcellulose, and the core material is modified chicken small molecule peptide. The above-mentioned method for preparing a high-satiety chicken small molecule peptide, the preparation steps of the self-expanding microspheres encapsulating the modified chicken small molecule peptide are as follows: S1. Dissolve yeast β-glucan in water and stir to prepare a yeast β-glucan solution with a concentration of 1-2%; S2. Hydroxypropyl methylcellulose was dissolved in water and stirred at 70-80 ° C to prepare a 1.5-2.5% hydroxypropyl methylcellulose solution; S3. The yeast β-glucan solution and the hydroxypropyl methylcellulose solution were mixed and homogenized to obtain a wall material solution; S4. The modified chicken small molecule peptide was dissolved in water to prepare a modified chicken small molecule peptide solution having a concentration of 5-6%; S5. Add the modified chicken small molecule peptide solution to the wall material solution and stir to form an emulsion; S6. The emulsion was dropped into corn oil containing 0.5% CaCl2 and stirred to form a W / O emulsion; S7. 1% citric acid was added to the W / O emulsion and cured at room temperature for 30 minutes to obtain microspheres, which were then washed with deionized water and freeze-dried to obtain gastric self-expanding microspheres. Furthermore, the volume ratio of the yeast β-glucan solution to the hydroxypropyl methylcellulose solution in step S3 is 1:(2-2.5). Furthermore, the preparation steps of the modified chicken small molecule peptide in step S4 are as follows: Step 1: Remove the connective tissue from the chicken breast, mince it into minced meat, add water, homogenize it, and heat and boil it for 10-20 minutes. After cooling to 45-55°C, add immobilized protease, enzymolyze it at 45-55°C for 4-5 hours, inactivate the enzyme, cool it to room temperature, centrifuge it at 7000-8000r / min for 10-15 minutes, collect the supernatant, and freeze-dry it to obtain chicken small molecule peptide freeze-dried powder; Step 2: Dissolve the chicken small molecule peptide freeze-dried powder and palmitic acid in anhydrous ethanol, add EDC and NHS, adjust the pH to 7.5-8.5, stir at 40-50°C for 6-8 hours, precipitate with 95% ethanol, centrifuge, and freeze-dry to obtain the modified chicken small molecule peptide. Furthermore, in step 1, the mass volume ratio of minced meat to water is 1:(2-2.5); and the added amount of the immobilized protease is 0.8-1 mg / mL. Furthermore, the preparation steps of the immobilized protease are as follows: Step 1: Weigh 1 g of sodium alginate and dissolve it in 50 mL of water. Stir and dissolve in a 37°C water bath for 1 hour to prepare a 2% sodium alginate solution. Step 2: Dilute 5-10 times the mixed protease solution (alkaline protease: flavor protease = 1:1) with pH 2.3 boric acid-sodium hydroxide buffer, take 5 mL of the diluted enzyme solution and add it to the sodium alginate solution, stir evenly, and let it stand to prepare a sodium alginate solution containing enzyme solution; Step 3: Dissolve 0.75 g of chitosan in 50 mL of 5% acetic acid solution, add 5 mL of 2% CaCl2 solution, and mix thoroughly in a 37°C water bath to prepare a chitosan solution; Step 4: Add the sodium alginate solution containing the enzyme solution to 100 mL of chitosan solution at a rate of 3 drops / s. Allow to solidify for 2 minutes to form gel microspheres. Then add 1 mL of 0.5% glutaraldehyde solution, stir for 1.5 hours, let stand overnight at 4°C, wash, and freeze-dry to obtain the immobilized protease. Furthermore, in step 2, the mass volume ratio of the chicken small molecule peptide freeze-dried powder to anhydrous ethanol is 1 g:(10-20) mL; and the molar ratio of the chicken small molecule peptide freeze-dried powder to palmitic acid is 1:(1-2). Furthermore, in step 2, the mass ratio of EDC to palmitic acid is 1:(1-1.2); and the molar ratio of EDC to NHS is (1-1.5):1. Furthermore, in step S5, the volume ratio of the modified chicken small molecule peptide solution to the wall material solution is 1:(1-2). The application of the above-mentioned high-satiety chicken small molecule peptide in chicken meal replacement powder. The specific preparation steps of the above-mentioned chicken meal replacement powder are as follows: (1) Emulsification: 60-80 parts of high-satiety chicken small molecule peptide, 3-4 parts of mixed fat-soluble vitamins, 2-3 parts of pectin, 4-5 parts of β-cyclodextrin, and 8-10 parts of tagatose are dissolved in 100-120 parts of water, sheared and homogenized to form an emulsion, and stored at 4°C after stabilization; (2) Preparation of fermented grain powder: soybean flour, yam, and potato are ground into powder in a mass ratio of 1:1:1, water is added to adjust the moisture content to 45-50%, sterilized, inoculated with Aspergillus oryzae spore suspension at an inoculum size of 4-6%, fermented for 48-72 hours, dried, and sieved to obtain fermented grain powder; (3) Ultrasound: The emulsion and fermented grain powder are mixed in a ratio of (2-3):1, sweetener is added, and ultrasonication is performed to obtain a mixed solution; (4) Freeze-dry and grind into powder to obtain chicken meal replacement powder. Beneficial effects: 1. The present invention prepares a high-satiety chicken small molecule peptide (i.e., self-expanding microspheres in the stomach), the wall materials of which are yeast β-glucan and hydroxypropyl methylcellulose. Yeast β-glucan has good biocompatibility, stability and certain viscosity, and can form a stable three-dimensional gel network with hydroxypropyl methylcellulose, providing support and protection for the microspheres, preventing gastric acid from prematurely destroying the core material; hydroxypropyl methylcellulose has good film-forming properties, water absorption and swelling properties, which can enable the microspheres to quickly absorb water and expand in a gastric acid environment, produce immediate satiety by mechanically compressing the stomach wall, and prolong the duration of satiety; in addition, hydroxypropyl methylcellulose is a cellulose derivative, and the hydroxypropyl and methyl groups introduced into its molecular chain make it pH-sensitive and swellable. In the intestinal tract (pH 1.0-3.0), hydrogen bonds form a tight gel network, delaying the dissolution of the core material. In the intestinal tract (pH ≥ 5.0), the alkaline environment destroys the hydrogen bonds, triggering rapid disintegration. The synergistic design of the two not only solves the problem of short-term satiety but also achieves targeted delivery of nutrients. This is an innovative strategy for regulating satiety in meal replacement products. 2. The core material of the self-expanding microspheres in the stomach prepared in the present invention is a modified chicken small molecule peptide. First, chicken is used as the source of animal protein, and the animal protein is hydrolyzed into small molecule peptides by immobilized enzyme hydrolysis. The decomposed small molecule peptides (molecular weight <3kDa) not only help to enhance the flavor and provide antioxidant effects, but also promote the digestion and absorption of animal protein; the chicken small molecule peptides obtained after enzymatic hydrolysis are esterified. The modified chicken small molecule peptides are effectively protected by hydrogen bond cross-linking of the wall material under the gastric acid environment, and the release is delayed; after entering the intestine (pH ≥ 5.0), the wall material gel network disintegrates, and the core material is quickly released and targeted for absorption, avoiding the loss of satiety caused by premature digestion in the stomach, and effectively prolonging the duration of satiety; in addition, the modified chicken small molecule peptide has excellent acid resistance and fat solubility, can penetrate the intestinal mucosal barrier, and has a higher bioavailability than the unmodified peptide, thereby promoting digestion and absorption; 3. The yeast β-glucan and hydroxypropyl methylcellulose in the wall material of the self-expanding microspheres prepared in the stomach are both hydrophilic polymer materials, which are conducive to promoting dissolution. However, during the reconstitution stage (neutral water environment), only initial water absorption and expansion occur, and a dense gel network is not immediately formed. Therefore, it does not hinder solubility during reconstitution. The dense gel is mainly formed in the stomach (acidic environment), avoiding premature impact on reconstitution performance. 4. The coarse grain powder added to conventional meal replacement powder contains a lot of crude fiber, large particles, and anti-nutritional factors, which makes the coarse grain powder difficult to digest and absorb. Therefore, the present invention adds fermented coarse grain powder to the chicken meal replacement powder, which has the following advantages: 1) Using Aspergillus oryzae to perform solid-state fermentation on the coarse grain powder can decompose anti-nutritional factors and produce active substances such as γ-aminobutyric acid and antioxidant peptides; 2) Aspergillus oryzae decomposes the anti-nutritional factor phytic acid into inositol and phosphate by secreting phytase, significantly reducing its content; the protease secreted by Aspergillus oryzae can degrade protein anti-nutritional factors such as trypsin inhibitors and soybean lectin, thereby promoting the digestion and absorption of coarse grain powder; 3) After the coarse grain powder is fermented, microorganisms secrete protease to degrade the protein anti-nutritional factors such as trypsin inhibitors and soybean lectin, thereby promoting the digestion and absorption of coarse grain powder; , amylase, lipase and other digestive enzymes, which break down the large molecules in the grains (such as protein, starch, cellulose) into more easily absorbed small molecules (such as amino acids, small peptides, oligosaccharides, short-chain fatty acids, etc.). The digestion and absorption efficiency of its nutrients is significantly better than that of unfermented grain powder. It can also significantly reduce the particle size and roughness of the grain powder, and reduce the agglomeration caused by the aggregation of large particles; 4) Aspergillus oryzae fermented grain powder may contain prebiotics (oligosaccharides) and functional enzymes (such as acid proteases) at the same time. The two synergistically promote the proliferation of bifidobacteria and improve intestinal health. At the same time, oligosaccharides also have better hydrophilicity and can disperse quickly when in contact with water, reducing agglomeration caused by surface tension differences. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 This is a solubility diagram of the chicken meal replacement powder prepared in Example 5 and Comparative Examples 5-7. DETAILED DESCRIPTION The present invention will be further described below with reference to the accompanying drawings and embodiments. The following embodiments are intended to explain the present invention, but the present invention is not limited to the following embodiments: The preparation steps of modified chicken small molecule peptide are as follows: Step 1: Weigh 1 g of sodium alginate and dissolve it in 50 mL of water. Stir and dissolve in a 37°C water bath for 1 hour to prepare a 2% sodium alginate solution. Step 2: Dilute 5 times the mixed protease solution (alkaline protease: flavor protease = 1:1) with pH 2.3 boric acid-sodium hydroxide buffer, take 5 mL of the diluted enzyme solution and add it to the sodium alginate solution, stir evenly, and let it stand to prepare a sodium alginate solution containing enzyme solution; Step 3: Dissolve 0.75 g of chitosan in 50 mL of 5% acetic acid solution, add 5 mL of 2% CaCl2 solution, and mix thoroughly in a 37°C water bath to prepare a chitosan solution; Step 4: Add the sodium alginate solution containing the enzyme solution to 100 mL of chitosan solution at a rate of 3 drops / s. Allow to solidify for 2 minutes to form gel microspheres. Then add 1 mL of 0.5% glutaraldehyde solution, stir for 1.5 hours, and let stand overnight at 4°C. Wash and freeze-dry to obtain the immobilized protease. Step 5: Remove the connective tissue from the chicken breast, mince it into minced meat, add water, the mass volume ratio of minced meat to water is 1:2, heat and boil for 15 minutes after homogenization, cool to 45°C, add 1 mg / mL immobilized protease, enzymolysis at 50°C for 4 hours, inactivate the enzyme, cool to room temperature, centrifuge at 7000r / min for 15 minutes, collect the supernatant, and freeze-dry to obtain chicken small molecule peptide freeze-dried powder; Step 6: Dissolve the chicken small molecule peptide freeze-dried powder and palmitic acid in anhydrous ethanol, the mass volume ratio of the chicken small molecule peptide freeze-dried powder to anhydrous ethanol is 1g:15mL, and the molar ratio of the chicken small molecule peptide freeze-dried powder to palmitic acid is 1:1. Then add EDC and NHS, the mass ratio of EDC and palmitic acid is 1:1, and the molar ratio of EDC and NHS is 1:1. Adjust the pH to 8.0, stir at 40°C for 8 hours, precipitate with 95% ethanol, centrifuge, and freeze-dry to obtain modified chicken small molecule peptide. The prepared modified chicken small molecule peptide was used to prepare self-expanding microspheres in the stomach in subsequent examples. Example 1 A method for preparing self-expanding microspheres in the stomach comprises the following steps: S1. Dissolve yeast β-glucan in water and stir to prepare a 2% yeast β-glucan solution; S2. Hydroxypropyl methylcellulose was dissolved in water and stirred at 80 ° C to prepare a 1.5% hydroxypropyl methylcellulose solution; S3. The yeast β-glucan solution and the hydroxypropyl methylcellulose solution were mixed in a volume ratio of 1:2 and homogenized to obtain a wall material solution; S4. The modified chicken small molecule peptide was dissolved in water to prepare a modified chicken small molecule peptide solution having a concentration of 5%; S5. Add the modified chicken small molecule peptide solution to the wall material solution at a volume ratio of 1:2 and stir to form an emulsion; S6. The emulsion was dropped into corn oil containing 0.5% CaCl2 and stirred to form a W / O emulsion; S7. 1% citric acid was added to the W / O emulsion and cured at room temperature for 30 minutes to obtain microspheres, which were then washed with deionized water and freeze-dried to obtain gastric self-expanding microspheres. Example 2 A method for preparing self-expanding microspheres in the stomach comprises the following steps: S1. Dissolve yeast β-glucan in water and stir to prepare a 2% yeast β-glucan solution; S2. Hydroxypropyl methylcellulose was dissolved in water and stirred at 80 ° C to prepare a 1.5% hydroxypropyl methylcellulose solution; S3. The yeast β-glucan solution and the hydroxypropyl methylcellulose solution were mixed in a volume ratio of 1:2.5 and homogenized to obtain a wall material solution; S4. The modified chicken small molecule peptide was dissolved in water to prepare a modified chicken small molecule peptide solution having a concentration of 5%; S5. Add the modified chicken small molecule peptide solution to the wall material solution at a volume ratio of 1:2 and stir to form an emulsion; S6. The emulsion was dropped into corn oil containing 0.5% CaCl2 and stirred to form a W / O emulsion; S7. 1% citric acid was added to the W / O emulsion and cured at room temperature for 30 minutes to obtain microspheres, which were then washed with deionized water and freeze-dried to obtain gastric self-expanding microspheres. Example 3 A method for preparing self-expanding microspheres in the stomach comprises the following steps: S1. Dissolve yeast β-glucan in water and stir to prepare a 2% yeast β-glucan solution; S2. Hydroxypropyl methylcellulose was dissolved in water and stirred at 80 ° C to prepare a 1.5% hydroxypropyl methylcellulose solution; S3. The yeast β-glucan solution and the hydroxypropyl methylcellulose solution were mixed in a volume ratio of 1:2 and homogenized to obtain a wall material solution; S4. The modified chicken small molecule peptide was dissolved in water to prepare a modified chicken small molecule peptide solution having a concentration of 5%; S5. Add the modified chicken small molecule peptide solution to the wall material solution at a volume ratio of 1:1 and stir to form an emulsion; S6. The emulsion was dropped into corn oil containing 0.5% CaCl2 and stirred to form a W / O emulsion; S7. 1% citric acid was added to the W / O emulsion and cured at room temperature for 30 minutes to obtain microspheres, which were then washed with deionized water and freeze-dried to obtain gastric self-expanding microspheres. Example 4 A method for preparing self-expanding microspheres in the stomach comprises the following steps: S1. Dissolve yeast β-glucan in water and stir to prepare a 2% yeast β-glucan solution; S2. Hydroxypropyl methylcellulose was dissolved in water and stirred at 80 ° C to prepare a 1.5% hydroxypropyl methylcellulose solution; S3. The yeast β-glucan solution and the hydroxypropyl methylcellulose solution were mixed in a volume ratio of 1:2 and homogenized to obtain a wall material solution; S4. The modified chicken small molecule peptide was dissolved in water to prepare a modified chicken small molecule peptide solution having a concentration of 5%; S5. The modified chicken small molecule peptide solution was added to the wall material solution at a volume ratio of 1:1.5 and stirred to form an emulsion; S6. The emulsion was dropped into corn oil containing 0.5% CaCl2 and stirred to form a W / O emulsion; S7. 1% citric acid was added to the W / O emulsion and cured at room temperature for 30 minutes to obtain microspheres, which were then washed with deionized water and freeze-dried to obtain gastric self-expanding microspheres. Comparative Example 1 The difference between this comparative example and Example 2 is that the amount of hydroxypropyl methylcellulose added is too low, as follows: A method for preparing self-expanding microspheres in the stomach comprises the following steps: S1. Dissolve yeast β-glucan in water and stir to prepare a 2% yeast β-glucan solution; S2. Hydroxypropyl methylcellulose was dissolved in water and stirred at 80 ° C to prepare a 1.5% hydroxypropyl methylcellulose solution; S3. The yeast β-glucan solution and the hydroxypropyl methylcellulose solution were mixed in a volume ratio of 1:1 and homogenized to obtain a wall material solution; S4. The modified chicken small molecule peptide was dissolved in water to prepare a modified chicken small molecule peptide solution having a concentration of 5%; S5. Add the modified chicken small molecule peptide solution to the wall material solution at a volume ratio of 1:2 and stir to form an emulsion; S6. The emulsion was dropped into corn oil containing 0.5% CaCl2 and stirred to form a W / O emulsion; S7. 1% citric acid was added to the W / O emulsion and cured at room temperature for 30 minutes to obtain microspheres, which were then washed with deionized water and freeze-dried to obtain gastric self-expanding microspheres. Comparative Example 2 The difference between this comparative example and Example 2 is that unmodified chicken small molecule peptide is used, specifically as follows: A method for preparing self-expanding microspheres in the stomach comprises the following steps: S1. Dissolve yeast β-glucan in water and stir to prepare a 2% yeast β-glucan solution; S2. Hydroxypropyl methylcellulose was dissolved in water and stirred at 80 ° C to prepare a 1.5% hydroxypropyl methylcellulose solution; S3. The yeast β-glucan solution and the hydroxypropyl methylcellulose solution were mixed in a volume ratio of 1:2.5 and homogenized to obtain a wall material solution; S4. Dissolving the chicken small molecule peptide in water to prepare a 5% chicken small molecule peptide solution; S5. Add the chicken small molecule peptide solution to the wall material solution at a volume ratio of 1:2 and stir to form an emulsion; S6. The emulsion was dropped into corn oil containing 0.5% CaCl2 and stirred to form a W / O emulsion; S7. 1% citric acid was added to the W / O emulsion and cured at room temperature for 30 minutes to obtain microspheres, which were then washed with deionized water and freeze-dried to obtain gastric self-expanding microspheres. Comparative Example 3 The difference between this comparative example and Example 2 is that yeast β-glucan is not added, specifically as follows: A method for preparing self-expanding microspheres in the stomach comprises the following steps: S1. Dissolve hydroxypropyl methylcellulose in water and stir at 80°C to prepare a 1.5% hydroxypropyl methylcellulose solution, which is the wall material solution; S2. The modified chicken small molecule peptide was dissolved in water to prepare a modified chicken small molecule peptide solution having a concentration of 5%; S3. The modified chicken small molecule peptide solution was added to the wall material solution at a volume ratio of 1:2 and stirred to form an emulsion; S4. The emulsion was dropped into corn oil containing 0.5% CaCl2 and stirred to form a W / O emulsion; S5. 1% citric acid was added to the W / O emulsion and solidified at room temperature for 30 minutes to obtain microspheres, which were then washed with deionized water and freeze-dried to obtain gastric self-expanding microspheres. Comparative Example 4 The difference between this comparative example and Example 2 is that hydroxypropyl methylcellulose is not added, specifically as follows: A method for preparing self-expanding microspheres in the stomach comprises the following steps: S1. Dissolve yeast β-glucan in water and stir to prepare a 2% yeast β-glucan solution, which is the wall material solution; S2. The modified chicken small molecule peptide was dissolved in water to prepare a modified chicken small molecule peptide solution having a concentration of 5%; S3. The modified chicken small molecule peptide solution was added to the wall material solution at a volume ratio of 1:2 and stirred to form an emulsion; S4. The emulsion was dropped into corn oil containing 0.5% CaCl2 and stirred to form a W / O emulsion; S5. 1% citric acid was added to the W / O emulsion and solidified at room temperature for 30 minutes to obtain microspheres, which were then washed with deionized water and freeze-dried to obtain gastric self-expanding microspheres. Performance testing: (1) Expansion rate The volume method was used. First, the particle size of the prepared self-expanding microspheres in the stomach was measured by a laser particle size analyzer to calculate the volume of the microspheres V0. The microspheres were placed in simulated gastric fluid, oscillated at a constant temperature of 37°C, and the microspheres were taken out at regular intervals to calculate the volume of the microspheres V. t , the expansion rate of the microspheres was calculated according to the following formula: Expansion rate (%) = (V t -V0) / V0×100% Table 1 Expansion rate of self-expanding microspheres in the stomach prepared in Examples 1-4 and Comparative Examples 1-4 30min 1h 2h Example 1 315％ 388％ 420％ Example 2 350％ 395％ 442％ Example 3 284％ 326％ 390％ Example 4 302％ 344％ 406％ Comparative Example 1 212％ 285％ 358％ Comparative Example 2 342％ 379％ 421％ Comparative Example 3 301％ 348％ 390％ Comparative Example 4 157％ 182％ 210％ As can be seen from Table 1, the hydroxypropyl methylcellulose in the wall material of the self-expanding microspheres in the stomach plays a major role in expansion. In Example 2, the expansion rate of the microspheres after soaking in simulated gastric fluid for 2 hours is as high as 442%, which produces an immediate sense of fullness by mechanically compressing the stomach wall and prolongs the satiety time. In Comparative Example 1, the addition of hydroxypropyl methylcellulose is too low, resulting in a significant decrease in the expansion rate. The expansion rate of the microspheres prepared in Comparative Example 2 with the addition of unmodified chicken small molecule peptide is not much different from that of the example. The expansion rate of the microspheres in Comparative Example 3 without the addition of yeast β-glucan is slightly reduced. The expansion rate of the microspheres in Comparative Example 4 without the addition of hydroxypropyl methylcellulose is the lowest. (2) In vitro simulation experiments A certain amount of self-expanding microspheres in the stomach were taken, and the wall material structure was destroyed using a strong alkaline solution to release all the core material. The total concentration of the modified chicken small molecule peptide in the microspheres was determined by ultraviolet spectrophotometry. An equal amount of microspheres were placed in simulated gastric fluid, incubated with shaking at 37°C for 4 hours, and samples were taken every 2 hours. The microspheres treated with gastric fluid were transferred to simulated intestinal fluid and incubated with continuous shaking at 37°C for 4 hours. The concentration of the modified chicken small molecule peptide in the solution was determined, and the release rate was calculated. Table 2 Release rate of modified chicken small molecule peptide in the self-expanding microspheres prepared in the stomach of Examples 1-4 and Comparative Examples 1-4 As shown in Table 2, yeast β-glucan can form a more stable three-dimensional gel network with hydroxypropyl methylcellulose, providing support and protection for the microspheres and preventing gastric acid from destroying the core material prematurely. The mechanical strength of the microspheres made of yeast β-glucan alone or hydroxypropyl methylcellulose alone encapsulating the modified chicken small molecule peptide is lower than that of the composite wall material, which causes the single wall material to disintegrate too quickly in the gastric acid environment, the core material is released prematurely, and the release rate of the modified chicken small molecule peptide in the stomach is increased, while the release rate in the intestine is reduced. Therefore, the intragastric self-expanding microspheres prepared in Example 2 were selected for the subsequent preparation of chicken meal replacement powder. Example 5 The specific preparation steps of chicken meal replacement powder are as follows: S1. Emulsification: 80 g of the self-expanding microspheres prepared in Example 2, 3 g of mixed fat-soluble vitamins, 3 g of pectin, 4 g of β-cyclodextrin, and 8 g of tagatose were dissolved in 100 g of water, sheared and homogenized to form an emulsion, and then stored at 4 ° C for stabilization; S2. Preparation of fermented grain powder: soybean flour, yam, potato by mass ratio of 1:1:1 ground into powder, water was added to adjust the moisture content to 45%, sterilized, inoculated with 6% inoculum of Aspergillus oryzae spore suspension, fermented for 60h, dried, sieved, and fermented grain powder; S3. Ultrasound: the emulsion and fermented grain powder were mixed in a ratio of 3:1, a sweetener was added, and ultrasound was performed to obtain a mixture; S4. Freeze-dry and grind into powder to obtain chicken meal replacement powder. Comparative Example 5 The difference between this comparative example and Example 5 is that the modified chicken small molecule peptide is directly added, specifically as follows: The specific preparation steps of chicken meal replacement powder are as follows: S1. Emulsification: Dissolve 60g of modified chicken micromolecule peptide, 3g of mixed fat-soluble vitamins, 3g of pectin, 4g of β-cyclodextrin, and 8g of tagatose in 100g of water. Homogenize by shearing to form an emulsion. Store at 4°C after stabilization. S2. Preparation of fermented grain powder: soybean flour, yam, potato by mass ratio of 1:1:1 ground into powder, water was added to adjust the moisture content to 45%, sterilized, inoculated with 6% inoculum of Aspergillus oryzae spore suspension, fermented for 60h, dried, sieved, and fermented grain powder; S3. Ultrasound: the emulsion and fermented grain powder were mixed in a ratio of 3:1, a sweetener was added, and ultrasound was performed to obtain a mixture; S4. Freeze-dry and grind into powder to obtain chicken meal replacement powder. Comparative Example 6 The difference between this comparative example and Example 5 is that unmodified chicken small molecule peptide is directly added, specifically as follows: The specific preparation steps of chicken meal replacement powder are as follows: S1. Emulsification: Dissolve 60g chicken small molecule peptide, 3g mixed fat-soluble vitamins, 3g pectin, 4g β-cyclodextrin, and 8g tagatose in 100g water. Homogenize by shearing to form an emulsion. Store at 4°C after stabilization. S2. Preparation of fermented grain powder: soybean flour, yam, potato by mass ratio of 1:1:1 ground into powder, water was added to adjust the moisture content to 45%, sterilized, inoculated with 6% inoculum of Aspergillus oryzae spore suspension, fermented for 60h, dried, sieved, and fermented grain powder; S3. Ultrasound: the emulsion and fermented grain powder were mixed in a ratio of 3:1, a sweetener was added, and ultrasound was performed to obtain a mixture; S4. Freeze-dry and grind into powder to obtain chicken meal replacement powder. Comparative Example 7 The difference between this comparative example and Example 5 is that the coarse grain powder is directly added, specifically as follows: The specific preparation steps of chicken meal replacement powder are as follows: S1. Emulsification: 80 g of the self-expanding microspheres prepared in Example 2, 3 g of mixed fat-soluble vitamins, 3 g of pectin, 4 g of β-cyclodextrin, and 8 g of tagatose were dissolved in 100 g of water, sheared and homogenized to form an emulsion, and then stored at 4 ° C for stabilization; S2. Preparation of grain flour: Grind soybean flour, yam, and potato into powder at a mass ratio of 1:1:1; S3. Ultrasound: The emulsion and the grain powder were mixed in a ratio of 3:1, sweetener was added, and ultrasonication was performed to obtain a mixed solution; S4. Freeze-dry and grind into powder to obtain chicken meal replacement powder. Effect index determination: (1) Solubility The solubility of different chicken meal replacement powders was compared by adding 50-60℃ warm water. Depend on Figure 1 It can be seen that the addition of self-expanding microspheres in the stomach and fermented grain powder in the chicken meal replacement powder of Example 5 makes the solubility good, while the chicken small molecule peptides in Comparative Examples 5 and 6 are not coated inside the microspheres, and the solubility is reduced; Comparative Example 7 directly adds unfermented grain powder, and the presence of crude fiber and anti-nutritional factors greatly hinders the dissolution. (2) Antioxidant activity ①DPPH free radical scavenging rate Prepare a 0.2 mmol / L DPPH solution and a 5 mg / mL chicken meal replacement powder solution using 75% ethanol as the solvent. Mix the DPPH solution and the chicken meal replacement powder solution for 2 minutes, then centrifuge and collect the supernatant. Add the supernatant to a 96-well microplate and mix with an enzyme plate mixer for 60 seconds. Incubate at room temperature in the dark for 30 minutes, measure the absorbance at 517 nm, and calculate the DPPH free radical scavenging rate according to the following formula: DPPH free radical scavenging rate (%) = 1-(A1-A2) / A3×100 Where A1 is the absorbance of the sample; A2 is the absorbance of the blank sample; and A3 is the absorbance of the control sample. ②ABTS+ free radical scavenging rate Dilute the ABTS+ free radical solution to an absorbance of 0.70±0.02 at 734 nm, prepare a 5 mg / mL chicken meal replacement powder solution using 75% ethanol as the solvent, mix the ABTS+ free radical solution and the chicken meal replacement powder solution for 2 minutes, then centrifuge and collect the supernatant. Calculate the ABTS+ free radical scavenging rate according to the following formula: ABTS+ free radical scavenging rate (%) = (A0-A1) / A0×100 Where A0 is the absorbance of the blank sample; A1 is the absorbance of the sample. Table 3 Antioxidant activity of chicken meal replacement powder prepared in Example 5 and Comparative Examples 5-7 DPPH free radical scavenging rate (%) ABTS+ free radical scavenging rate (%) Example 5 79.71 67.82 Comparative Example 5 75.02 63.53 Comparative Example 6 73.68 61.21 Comparative Example 7 69.87 54.07 As can be seen from Table 3, chicken is enzymatically hydrolyzed to prepare chicken small molecule peptides, and fermentation of grain powder can also decompose the macromolecules in the grains into more easily absorbed antioxidant peptides, which have good antioxidant effects. The DPPH free radical scavenging rate and ABTS+ free radical scavenging rate of the comparative example are both lower than the free radical scavenging rate of the embodiment. (3) Antinutritional factor content Trypsin inhibitor: enzyme activity inhibition method; Phytic acid: spectrophotometric method; Soybean lectin: ELISA quantification. Table 4 Antinutritional factor content in chicken meal replacement powder prepared in Example 5 and Comparative Examples 5-7 Trypsin inhibitor (TIU / g) Phytic acid (g / 100g) Soybean lectin (HU / mg) Example 5 4 0.23 Not detected Comparative Example 5 5 0.26 Not detected Comparative Example 6 6 0.21 Not detected Comparative Example 7 30 1.52 2.0 As can be seen from Table 4, fermenting the grain flour is beneficial to reducing the content of anti-nutritional factors and promoting digestion and absorption. In Comparative Example 7, in which unfermented grain flour is directly added, the trypsin inhibitor content, phytic acid content and soybean lectin content are all higher than those in the embodiment. (4) Satiety sensory experiment Consumption method: The subjects were fed a light diet the night before the experiment and fasted for 12 hours before participating in the experiment. The chicken meal replacement powder prepared in Example 5 and Comparative Examples 5-7 was consumed at 8:00 am on the experimental day (50 g of meal replacement powder was diluted with warm water to 200 mL and consumed within 5 minutes). 60 healthy adults, half male and half female, aged between 45 and 55 years old, were selected and randomly divided into four groups. They were required to consume four types of chicken meal replacement powders on an empty stomach every day according to the consumption method (each meal replacement powder was consumed one day apart). The order was randomly assigned, the time of the first feeling of hunger was recorded, and the average value was calculated. Table 5 Time to first feeling of hunger of chicken meal replacement powder prepared in Example 5 and Comparative Examples 5-7 Example 5 Comparative Example 5 Comparative Example 6 Comparative Example 7 Time to first feeling of hunger (h) <![CDATA[4.8±0.6 a ]]> <![CDATA[3.2±0.5 b ]]> <![CDATA[2.9±0.7 b ]]> <![CDATA[2.5±0.4 b ]]> As can be seen from Table 5, the first hunger time of Example 5 was significantly longer than that of the other groups, indicating that in the embodiment of the present invention, the modified chicken small molecule peptide is embedded in the self-expanding microspheres in the stomach, and the esterified modified peptide is released in the intestine in a targeted manner, continuously providing amino acid signals to inhibit hunger hormones. In addition, the soluble fiber and prebiotics in the fermented grain powder can also prolong the transmission of intestinal satiety signals. The synergistic effect of the self-expanding microspheres in the stomach and the fermentation process makes the prepared chicken meal replacement powder have a high sense of satiety. The above description is merely a preferred embodiment of the present invention and does not constitute any form of limitation to the present invention. Any person skilled in the art can, without departing from the spirit and technical solution of the present invention, use the methods and technical contents disclosed above to make many possible changes and modifications to the technical solution of the present invention, or modify it into an equivalent embodiment with equivalent changes. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention shall still fall within the scope of protection of the technical solution of the present invention.

Claims

1. A high satiety chicken small molecule peptide, characterized by: The high satiety chicken small molecule peptide is a self-expanding microsphere in the stomach that embeds the modified chicken small molecule peptide; The wall material of the intragastric self-expanding microspheres is yeast beta-glucan and hydroxypropyl methylcellulose, and the core material is modified chicken small molecule peptide.

2. A high satiety chicken small molecule peptide according to claim 1, characterized in that: The steps for preparing the intragastric self-expanding microspheres encapsulating the modified chicken small molecule peptide are as follows: S1. Dissolve yeast β-glucan in water and stir to prepare a yeast β-glucan solution with a concentration of 1-2%; S2. Hydroxypropyl methylcellulose was dissolved in water and stirred at 70-80 ° C to prepare a 1.5-2.5% hydroxypropyl methylcellulose solution; S3. The yeast β-glucan solution and the hydroxypropyl methylcellulose solution were mixed and homogenized to obtain a wall material solution; S4. The modified chicken small molecule peptide was dissolved in water to prepare a modified chicken small molecule peptide solution having a concentration of 5-6%; S5. Add the modified chicken small molecule peptide solution to the wall material solution and stir to form an emulsion; S6. The emulsion was dropped into corn oil containing 0.5% CaCl2 and stirred to form a W / O emulsion; S7. 1% citric acid was added to the W / O emulsion and cured at room temperature for 30 minutes to obtain microspheres, which were then washed with deionized water and freeze-dried to obtain gastric self-expanding microspheres.

3. A high satiety chicken small molecule peptide according to claim 2, characterized in that: In step S3, the volume ratio of the yeast β-glucan solution to the hydroxypropyl methylcellulose solution is 1:(2-2.5).

4. A high satiety chicken small molecule peptide according to claim 2, characterized in that: The preparation steps of the modified chicken small molecule peptide in step S4 are as follows: Step 1: Remove the connective tissue from the chicken breast, mince it into minced meat, add water, homogenize it, and heat and boil it for 10-20 minutes. After cooling to 45-55°C, add immobilized protease, enzymolyze it at 45-55°C for 4-5 hours, inactivate the enzyme, cool it to room temperature, centrifuge it at 7000-8000r / min for 10-15 minutes, collect the supernatant, and freeze-dry it to obtain chicken small molecule peptide freeze-dried powder; Step 2: Dissolve the chicken small molecule peptide freeze-dried powder and palmitic acid in anhydrous ethanol, add EDC and NHS, adjust the pH to 7.5-8.5, stir at 40-50°C for 6-8 hours, precipitate with 95% ethanol, centrifuge, and freeze-dry to obtain the modified chicken small molecule peptide.

5. The high satiety chicken small molecule peptide according to claim 4, characterized in that: In step 1, the mass volume ratio of minced meat to water is 1:(2-2.5); and the added amount of the immobilized protease is 0.8-1 mg / mL.

6. A high satiety chicken small molecule peptide according to claim 4, characterized in that: In step 2, the mass volume ratio of the chicken small molecule peptide freeze-dried powder to anhydrous ethanol is 1 g:(10-20) mL; and the molar ratio of the chicken small molecule peptide freeze-dried powder to palmitic acid is 1:(1-2).

7. The high satiety chicken small molecule peptide according to claim 4, characterized in that: The mass ratio of EDC to palmitic acid in step 2 is 1:(1-1.2); the molar ratio of EDC to NHS is (1-1.5):

1.

8. The high satiety chicken small molecule peptide according to claim 2, characterized in that: In step S5, the volume ratio of the modified chicken small molecule peptide solution to the wall material solution is 1:(1-2).

9. Use of the high-satiety chicken small molecule peptide according to any one of claims 1 to 8 in chicken meal replacement powder.

10. The use according to claim 9, characterized in that The specific preparation steps of the chicken meal replacement powder are as follows: (1) Emulsification: Dissolve the high-satiety chicken small molecule peptide, mixed fat-soluble vitamins, pectin, and β-cyclodextrin in water, shear and homogenize to form an emulsion, and store it statically; (2) Preparation of fermented grain powder: Grind soybean flour, yam, and potato into powder, add water to adjust the moisture content, sterilize, inoculate with Aspergillus oryzae spore suspension, ferment, dry, and sieve to obtain fermented grain powder; (3) Ultrasound: Mix the emulsion with the fermented grain powder, add sweetener, and ultrasonicate to obtain a mixed solution; (4) Freeze-dry and grind into powder to obtain chicken meal replacement powder.

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