Composition of edible bird's nest peptide microcapsules with enhanced flavor and long-term release, and a process for their preparation

Abstract

This application provides a composition of edible bird's nest peptide microcapsules and a method for preparing such composition, wherein the edible bird's nest peptide composition includes edible bird's nest peptides and γ-cyclodextrin. The mass ratio of edible bird's nest peptide to γ-cyclodextrin is in the range of 1:3 to 1:7. By preparing the composition with the aforementioned mass ratio of edible bird's nest peptides and γ-cyclodextrin, the taste and flavor of the edible bird's nest peptides can be effectively improved, and the edible bird's nest peptides can be released over a longer period, thus expanding the application scenarios for edible bird's nest peptides.

Description

Title of the invention: COMPOSITION OF MICROCAPSULES OF EDIBLE BIRD'S NEST PEPTIDES WITH IMPROVED FLAVOR AND LONG-TERM RELEASE, AND A METHOD FOR PREPARING THE SAME Technical Field

[0001] The present application relates to the field of food processing technology, and in particular relates to an edible bird's nest peptide microcapsule composition with improved flavor and a method for preparing and long-term releasing the same. TECHNOLOGICAL BACKGROUND

[0002] Edible bird's nest peptides produced by proteolysis of edible bird's nest exhibit excellent physiological activities similar to edible bird's nest itself, such as inducing cell proliferation, anti-inflammatory, antiviral properties, etc. Compared with edible bird's nest, edible bird's nest peptides exhibit better antioxidant and skin whitening effects. In addition, due to their lower molecular weight, edible bird's nest peptides can be absorbed quickly by the human body, with a higher absorption rate than edible bird's nest containing the equivalent amount of protein. Due to the above advantages, edible bird's nest peptides are considered to be a bioactive substance with broad application prospects in the fields such as food, medicine and skin care products.

[0003] However, edible bird's nest peptides have an unpleasant taste, which limits the application of edible bird's nest peptides.

[0004] SUMMARY

[0005] In view of the above, there is a need to provide an edible bird's nest peptide microcapsule composition with improved flavor and long-term release, capable of improving the taste and flavor of edible bird's nest peptides, and a preparation method therefor.

[0006] In a first aspect, the application provides an edible bird's nest peptide composition, wherein a mass ratio of edible bird's nest peptides to γ-cyclodextrin is in a range of 1:3 to 1:7.

[0007] In some embodiments, the mass ratio of edible bird's nest peptides to γ-cyclodextrin is in a range of 1:3 to 1:6.

[0008] In some embodiments, the edible bird's nest peptide composition is in the form of a lyophilized powder or an edible bird's nest peptide solution.

[0009] In some embodiments, the lyophilized powder is prepared by mixing the edible bird's nest peptides and γ-cyclodextrin in a mixed solution, then heating, pre-freezing, and lyophilizing the mixed solution.

[0010] In some embodiments, the edible bird's nest peptide solution is prepared by dissolving the lyophilized powder in water.

[0011] In some embodiments, a percent mass concentration of the edible bird's nest peptides in the solution is between 0.01% and 1%.

[0012] In a second aspect, the present application provides a method of preparing an edible bird's nest peptide composition, including a step of: mixing the edible bird's nest peptides with γ-cyclodextrin at a mass ratio of 1:3 to 1:7, thereby preparing the edible bird's nest peptide composition.

[0013] In some embodiments, the method for preparing the edible bird's nest peptide composition includes the following steps: mixing the edible bird's nest peptides with γ-cyclodextrin, and adding a solvent to prepare a mixed solution; heat the mixed solution while stirring it; pre-freeze and freeze-dry the mixed solution after heating, thereby preparing the edible bird's nest peptide composition.

[0014] In a third aspect, the present application provides a method for providing improved flavor and long-term release of edible bird's nest peptides, including a step of mixing edible bird's nest peptides with γ-cyclodextrin in a mass ratio of 1:3 to 1:7, thereby preparing the composition.

[0015] In some embodiments, the method for providing improved flavor and long-term release of edible bird's nest peptides includes the following steps: mixing edible bird's nest peptides with γ-cyclodextrin, and adding a solvent to prepare a mixed solution; heat the mixed solution while stirring it; Pre-freeze and freeze-dry the mixed solution after heating.

[0016] In some embodiments, a weight ratio of edible bird's nest peptides to γ-cyclodextrin is in a range of 1:3 to 1:6.

[0017] In some embodiments, the edible bird's nest peptides comprise from 1% to 10% by weight of the mixed solution.

[0018] In some embodiments, the heating is carried out at a temperature in a range of 40 to 80°C for a period of time in a range of 60 to 180 minutes.

[0019] In some embodiments, the pre-freezing is carried out at a temperature of -80°C for a period of time in a range of 6 h to 24 h.

[0020] In some embodiments, the freeze-drying is carried out at a temperature in a range of -35°C to -45°C for a period of time in a range of 24 h to 48 h.

[0021] In some embodiments, the solvent includes purified water.

[0022] In a fourth aspect, the present application provides an application of the edible bird's nest composition in the preparation of a food, drug and / or skin care product.

[0023] In the edible bird's nest peptide microcapsule composition with improved flavor and long-term release and the preparation method thereof, the edible bird's nest peptide composition includes edible bird's nest peptides and γ-cyclodextrin at a mass ratio in a range of 1:3 to 1:7. By preparing the composition with the above-mentioned mass ratio of edible bird's nest peptides and γ-cyclodextrin, the taste and flavor of the edible bird's nest peptides can be effectively improved, the edible bird's nest peptides can be released in a long-term, the degree of enjoyment of consumers can be improved, thereby expanding the application scenarios of the edible bird's nest peptides.

[0024] The method for providing improved flavor and long-term release of edible bird's nest peptides includes: mixing edible bird's nest peptides with γ-cyclodextrin, and adding a solvent to prepare a mixed solution; heating the mixed solution under stirring; pre-freezing and freeze-drying the mixed solution after heating. This method can effectively reduce the unpleasant taste of edible bird's nest peptides, which, as specified by those skilled in the art of the present application, may be due to the fact that at least a portion of edible bird's nest peptides and γ-cyclodextrin is formed into edible bird's nest peptide microcapsules when the mixed solution is heated. In the edible bird's nest peptide microcapsule, the hydrophobic amino acids of edible bird's nest peptides are located inside the cavity of γ-cyclodextrin molecules.The hydrophobic amino acids in edible bird's nest peptides contribute to the unpleasant taste. The molecular cavity of γ-cyclodextrin is also hydrophobic. Thus, in the edible bird's nest peptide microcapsule, the hydrophobic amino acids of the edible bird's nest peptides can be combined with the molecular cavity of γ-cyclodextrin. As a result, the chances of the hydrophobic amino acids coming into contact with the tongue when consuming the edible bird's nest peptide solution are greatly reduced, allowing the user to only slightly perceive or even not notice the unpleasant taste or flavor. In addition, γ-cyclodextrin has a slight sweetness, which can also mask the unpleasant taste of the hydrophobic amino acids. Brief description of the drawings

[0025] To illustrate more clearly the technical solutions in the embodiments of the present application or in the prior art, the accompanying drawings, which will be used as reference in the description of the embodiments or the prior art, are briefly presented below. Apparently, the accompanying drawings in the following description are only for certain embodiments of the present application, and the person skilled in the art can derive other drawings from the accompanying drawings without creative effort.

[0026] [Fig.l] is a schematic view showing the results of ABTS+ free radical scavenging of the edible bird's nest peptide solutions of Examples 1-5 and Comparative Examples 1-5.

[0027] DETAILED DESCRIPTION OF THE EMBODIMENTS

[0028] The technical solutions in the embodiments of the present application will be described clearly and fully below in combination with the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only some rather than all of the embodiments of the present application. All other embodiments obtained by those skilled in the art based on the embodiments in the present application without creative effort are within the scope of the present application.

[0029] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art of this application. The terms used in the description of this application are herein intended only to describe specific embodiments and are not intended to limit the present application. The term "and / or" as used herein refers to all combinations of one or more of the listed elements together.

[0030] In the present application, an open description of technical characteristics encompasses a closed technical solution comprising the listed characteristics and an open technical solution including the listed characteristics.

[0031] In this application, when a numerical range is referred to, unless otherwise indicated, the numerical range is considered to be continuous, including the minimum and maximum values ​​of the numerical range as well as each value between the minimum and maximum values. In addition, when the range is for integers, all integers between the minimum and maximum values ​​of the range are included. Furthermore, when multiple ranges are provided to describe a specific feature or characteristic, these ranges may be combined. In other words, unless otherwise indicated, the ranges in this application are to be interpreted as encompassing any and all of the sub-ranges included therein.

[0032] Only certain numerical ranges are specifically described herein. However, any lower limit may be combined with any upper limit to form an unspecified range, any lower limit may be combined with any other lower limit to form an unspecified range, and likewise any upper limit may be combined with any other upper limit to form an unspecified range. Furthermore, each individual point or value disclosed individually may in itself be used as a lower or upper limit in combination with any other individual point or value or in combination with another lower or upper limit to form an unspecified range.

[0033] Unless specifically limited, a temperature parameter in the present application allows constant temperature processing and processing within a certain temperature range. Constant temperature processing allows the temperature to fluctuate within an accuracy range of an instrument control.

[0034] In the description of the present application, "plurality" means at least two, such as two, three, etc., unless otherwise defined.

[0035] Unless otherwise indicated, in the present application, all embodiments or optional embodiments of the present application may be combined to form new technical solutions. Unless otherwise indicated, all technical features or optional technical features of the present application may be combined to form new technical solutions.

[0036] Unless otherwise indicated, all steps of the present application may be performed sequentially or randomly, preferably sequentially.

[0037] In the prior art, edible bird's nest peptides are known to have an unpleasant taste, which limits their application. The technical personnel of the present application found that by proteolysis of an edible bird's nest, the hydrophobic amino acid residues in the edible bird's nest will be exposed, which will result in the unpleasant taste of the edible bird's nest peptides.

[0038] Currently, methods used in the art to improve the taste of peptide substances mainly include adsorption, enzymatic hydrolysis and use of flavoring substances. However, adsorption causes a significant loss of active peptides; enzymatic hydrolysis can reduce a peptide content; and while flavoring substances can mask the taste, the use of flavoring substances can also introduce other undesirable flavors, such as sourness, into the product.

[0039] In view of the above-mentioned problems, in a first aspect, the present application provides an edible bird's nest peptide solution including edible bird's nest peptides and γ-cyclodextrin, wherein a mass ratio of edible bird's nest peptides to γ-cyclodextrin is in a range of 1:3 to 1:7.

[0040] The mass ratio of edible bird's nest peptides to γ-cyclodextrin is in a range of 1:3 to 1:7 in the edible bird's nest peptide composition. For example, the mass ratio of edible bird's nest peptides to γ-cyclodextrin in the edible bird's nest peptide solution may be, but is not limited to, 1:3, 1:3.3, 1:3.5, 1:3.8, 1:4, 1:4.3, 1:4.5, 1:4.7, 1:5, 1:5.3, 1:5.5, 1:5.8, 1:6, 1:6.3, 1:6.5, 1:6.8, 1:7, or in a range between any two of the above ratios.When the mass ratio of edible bird's nest peptides to γ-cyclodextrin in the edible bird's nest peptide composition is within the above-mentioned range, it is possible not only to achieve a higher encapsulation rate when the edible bird's nest peptide composition is prepared in solution form, but also to ensure that the solution of the edible bird's nest peptide composition has a clear state.

[0041] It should be understood that by preparing a composition of edible bird's nest peptides and γ-cyclodextrin in a mass ratio of 1:3 to 1:7, the unpleasant taste or flavor of the edible bird's nest peptides can be effectively improved, enhancing the user's enjoyment of using the product. In addition, it can also control and slow down an early release of the edible bird's nest peptides in the body, promoting complete absorption of the edible bird's nest peptides, while not affecting the antioxidant activity of the edible bird's nest peptides.

[0042] In some embodiments, the mass ratio of edible bird's nest peptides to γ-cyclodextrin is in a range of 1:3 to 1:6.

[0043] In some embodiments, the edible bird's nest peptide composition is in the form of a lyophilized powder or an edible bird's nest peptide solution.

[0044] In certain optional embodiments, the lyophilized powder is prepared by mixing the edible bird's nest peptides and γ-cyclodextrin in a mixed solution, then heating, pre-freezing, and lyophilizing the mixed solution.

[0045] In certain optional embodiments, the edible bird's nest peptide solution is prepared by dissolving the lyophilized powder in water.

[0046] In some embodiments, the mass percentage concentration of the edible bird's nest peptides in the edible bird's nest peptide solution is in a range of 0.01% to 1%. For example, the mass percentage of total edible bird's nest peptides contained in the edible bird's nest peptide solution may be, but is not limited to, 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, or any range between two of the above values.

[0047] In some embodiments, in the edible bird's nest peptide composition, at least a portion of the edible bird's nest peptides and γ-cyclodextrin is formed into edible bird's nest peptide microcapsules. In the edible bird's nest peptide microcapsule, the hydrophobic amino acids of the edible bird's nest peptides are located within the cavity of the γ-cyclodextrin molecule.

[0048] In some embodiments, an average particle size of the edible bird's nest peptide microcapsules is in a range of 486.5 nm to 567.7 nm, and may be, for example, but not limited to, 486.5 nm, 490 nm, 500 nm, 510 nm, 520 nm, 530 nm, 540 nm, 550 nm, 560 nm, 567.7 nm, or in any range between two of the above values.

[0049] In a second aspect, the present application provides a method for preparing an edible bird's nest peptide composition, including a step of mixing edible bird's nest peptides and γ-cyclodextrin in a mass ratio of 1:3 to 1:7, thereby preparing the edible bird's nest peptide composition.

[0050] In some embodiments, the method for preparing the edible bird's nest peptide composition includes the following steps: mixing the edible bird's nest peptides with γ-cyclodextrin, and adding a solvent to prepare a mixed solution; heating the mixed solution under stirring; pre-freezing and freeze-drying the mixed solution after heating, thereby preparing the edible bird's nest peptide composition.

[0051] In a third aspect, the present application provides a method for providing improved flavor and long-term release of edible bird's nest peptides, including a step of mixing edible bird's nest peptides and the y- cyclodextrin in a mass ratio of 1:3 to 1:7, thereby preparing the edible bird's nest peptide composition.

[0052] In some embodiments, the method for providing improved flavor and long-term release of the edible bird's nest peptides includes the following steps: mixing the edible bird's nest peptides with γ-cyclodextrin, and adding a solvent to prepare a mixed solution; heating the mixed solution with stirring; pre-freezing and freeze-drying the mixed solution after heating.

[0053] It should be noted that after lyophilization, the preparation method further includes steps of pulverizing and sieving the lyophilized product. In some optional embodiments, a 40 to 60 mesh screen is used to sieve the pulverized lyophilized product.

[0054] It should be understood that the method described above can effectively reduce the unpleasant taste of edible bird's nest peptides, which, as speculated by the technical personnel of the present application, may be due to the fact that at least a portion of the edible bird's nest peptides and γ-cyclodextrin is formed into edible bird's nest peptide microcapsules when the mixed solution is heated. In the edible bird's nest peptide microcapsule, the hydrophobic amino acids of the edible bird's nest peptides are located inside the cavity of the γ-cyclodextrin molecule. The hydrophobic amino acids of the edible bird's nest peptides contribute to the unpleasant taste. The molecular cavity of γ-cyclodextrin is also hydrophobic.Thus, in the edible bird's nest peptide microcapsule, the hydrophobic amino acids of the edible bird's nest peptides can be combined with the molecular cavity of γ-cyclodextrin. As a result, the chances of the hydrophobic amino acids coming into contact with the tongue when consuming the edible bird's nest peptide solution are greatly reduced, allowing the user to only slightly perceive or even not notice the unpleasant taste or flavor. In addition, γ-cyclodextrin has a slight sweetness, which can also mask the unpleasant taste of the edible bird's nest peptides.

[0055] Furthermore, by means of the method for providing improved flavor and long-term release of the edible bird's nest peptides, early degradation of the edible bird's nest peptides in the body can also be controlled and slowed down, promoting complete absorption of the edible bird's nest peptides, without affecting the antioxidant activity of the edible bird's nest peptides.

[0056] In some embodiments, the mass ratio of edible bird's nest peptides to γ-cyclodextrin is in a range of 1:3 to 1:6.

[0057] In some embodiments, the edible bird's nest peptides comprise 1% to 10% by mass of the mixed solution. When the mass percentage of the edible bird's nest peptides in the mixed solution is within the above-mentioned range, the concentrations of γ-cyclodextrin and the edible bird's nest peptides are moderate, which increases the chances that the γ-cyclodextrin encapsulates the edible bird's nest peptides to form the microcapsules. As examples, the mass percentage of edible bird's nest peptides in the mixed solution may be, but is not limited to, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, or in a range between any two of the above values.

[0058] In some embodiments, the heating temperature is in a range of 40°C to 80°C, and for example, may be, but is not limited to, 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, 75°C, 80°C, or in a range between any two of the above. When the heating temperature is in the above-mentioned range, the γ-cyclodextrin can be completely dissolved in the solvent, facilitating the formation of the edible bird's nest peptide-γ-cyclodextrin microcapsules.

[0059] The heating time is in a range of 60 min to 180 min, for example, may be, but is not limited to, 60 min, 70 min, 80 min, 90 min, 100 min, 110 min, 120 min, 130 min, 140 min, 150 min, 160 min, 170 min, 180 min, or in a range between any two of the above values.

[0060] As a possible embodiment, the pre-freezing temperature is -80°C, the pre-freezing time is in a range of 6 h to 24 h, and for example may be, but is not limited to, 6 h, 7 h, 8 h, 9 h, 10 h, 11 h, 12 h, 13 h, 14 h, 15 h, 16 h, 17 h, 18 h, 19 h, 20 h, 21 h, 22 h, 23 h, 24 h, or in any range between any two of the above values.

[0061] In some embodiments, the freeze-drying temperature is in a range of -35°C to -45°C, and may be, for example, but not limited to, -35°C, -36°C, -37°C, -38°C, -39°C, -40°C, -41°C, -42°C, -43°C, -44°C, -45°C, or in a range between any two of the above. When the freeze-drying temperature is in the above-mentioned range, the freeze-dried powder is smooth and complete, with a low moisture content, which facilitates storage and saves energy.

[0062] The freeze-drying time is in a range of 24 h to 48 h, and may be, for example, but is not limited to, 24 h, 25 h, 27 h, 30 h, 33 h, 35 h, 38 h, 40 h, 43 h, 45 h, 48 h, or in a range between any two of the above values.

[0063] In some embodiments, the solvent includes purified water.

[0064] In a fourth aspect, the present application provides an application of the edible bird's nest peptide composition of the first aspect in the preparation of a food, a medicament and / or a skin care product.

[0065] The present disclosure will be described in detail below in combination with the specific examples.

[0066] It should be noted that in the following examples and comparative examples, peptides having a molecular weight of less than 1 kDa constitute 37.28% of the total mass of the edible bird's nest peptides, peptides having a molecular weight in a range of 1 kDa to 5 kDa constitute 42.44% of the total mass of the edible bird's nest peptides, and peptides having a molecular weight of more than 5 kDa constitute 20.28% of the total mass of the edible bird's nest peptides.

[0067] 1. Preparation of an edible bird's nest peptide solution

[0068] Example 1

[0069] Edible bird's nest peptides and γ-cyclodextrin were uniformly mixed at a mass ratio of 1:3, and purified water was added thereto to formulate a mixed solution with a final concentration of 1% of the edible bird's nest peptides. The mixed solution was stirred to react for 60 min at 50°C, pre-frozen for 8 h at -80°C, and then freeze-dried for 24 h at -35°C. The resulting product was pulverized, sieved through a 40 mesh sieve, and then purified water was added thereto to prepare an edible bird's nest peptide solution with a final mass concentration of 0.05% of the edible bird's nest peptides. The solution was then poured aseptically.

[0070] Examples 2 to 8

[0071] The methods for preparing the edible bird's nest peptide solution in Examples 2 to 8 were similar to that of Example 1. The main differences concerned at least one of the following aspects: the mass ratio of edible bird's nest peptides to γ-cyclodextrin, the mass concentration of edible bird's nest peptides in the mixed solution, the heating temperature and / or time, the pre-freezing time, the freeze-drying temperature and / or time, and the final mass concentration of edible bird's nest peptides in the edible bird's nest peptide solution. Refer to Table 1 for specific details.

[0072] It should be noted that the final mass concentration of the edible bird's nest peptides in the edible bird's nest peptide solution refers to the mass percentage of the total edible bird's nest peptides contained in the edible bird's nest peptide solution; and the mass concentration edible bird's nest peptides in mixed solution refers to the mass percentage of edible bird's nest peptides in the mixed solution.

[0073] Comparative example 1

[0074] Comparative Example 1 was identical to Example 1, except that α-cyclodextrin was used instead of γ-cyclodextrin. Refer to Table 1 for specific details.

[0075] Comparative example 2

[0076] Comparative Example 1 was identical to Example 1, except that [3-cyclodextrin was used instead of γ-cyclodextrin. Refer to Table 1 for specific details.

[0077] [Tables 1] Cyclodextrin type ni wl Tl (°C) tl (min) t2 (h) T2 (°C) t3 (h) w2 Example 1 y-cyclodextri ne 1:3 1% 50 60 8 -35 24 0.05% Example 2 y-cyclodextri ne 1:4 1.5% 55 60 8 -35 24 0.05% Example 3 y-cyclodextri ne 1:6 2% 60 60 8 -35 24 0.05% Example 4 y-cyclodextri ne 1:6 2% 60 60 8 -35 24 0.1% Example 5 y-cyclodextri ne 1:6 2% 60 60 8 -35 24 0.2% Example 6 y-cyclodextri ne 1:7 2% 60 60 8 -35 24 1 % Example 7 y-cyclodextri ne 1:6 2% 40 180 6 -45 35 1 % Example 8 y-cyclodextri ne 1:6 2% 80 60 24 -40 48 0.01 % Comparative Example 1 a-cyclodextri ne 1:3 1 % 50 60 8 -35 24 0.05% Comparative Example 2 [3-cyclodextrin 1:3 1% 50 60 8 -35 24 0.05%

[0078] In the table above, ni denotes the mass ratio of edible bird's nest peptides to cyclodextrin, wl denotes the mass concentration of edible bird's nest peptides in the mixed solution, Tl denotes the heating temperature, tl denotes the heating time, t2 denotes the pre-freezing time, T2 denotes the freeze-drying temperature, t3 denotes the freeze-drying time, and w2 denotes the final mass concentration of edible bird's nest peptides in the edible bird's nest peptide solution.

[0079] Comparative example 3

[0080] Edible bird's nest peptides were dissolved in purified water to formulate an edible bird's nest peptide solution with a final mass concentration of 0.05% of the edible bird's nest peptides. The solution was then poured aseptically.

[0081] Comparative example 4

[0082] Edible bird's nest peptides were dissolved in purified water to formulate an edible bird's nest peptide solution with a final mass concentration of 0.1% of the edible bird's nest peptides. The solution was then poured aseptically.

[0083] Comparative example 5

[0084] Edible bird's nest peptides were dissolved in purified water to formulate an edible bird's nest peptide solution with a final mass concentration of 0.2% of the edible bird's nest peptides. The solution was then poured aseptically.

[0085] 2. Performance tests

[0086] Test I

[0087] The encapsulation rate of cyclodextrin on the edible bird's nest peptides was measured, and the taste values ​​of the edible bird's nest peptide solutions prepared in Examples 1 to 6 and Comparative Examples 1 to 5 were objectively evaluated using an electronic intelligent tongue taste analysis system. The specific procedures were as follows: (1) Measurement of encapsulation rate: The absorbance at 280 nm of the edible bird's nest peptides at different concentrations was measured to construct a standard curve, which was then used to calculate the amount of edible bird's nest peptides in the sample. The encapsulation rate was calculated by the following equation: Encapsulation rate = quantity of free edible bird's nest peptides total quantity of edible bird's nest peptides

[0088] (2) Electronic tongue taste analysis: The system has been calibrated and self- inspected before each test. The edible bird's nest peptide solutions prepared in Examples 1 to 6 and Comparative Examples 1 to 5 were ) x 100% respectively poured into dosing cups with 30 M KCl and 0.3 M tartaric acid as reference solutions. The bitterness, astringency and sweetness of the samples were quantified by a bitterness sensor (C00), an astringency sensor (AE1) and a sweetness sensor (GL1) of the electronic tongue system, respectively.

[0089] The results of the encapsulation rate test and electronic tongue taste analysis are shown in Table 2, respectively.

[0090] [Tables2] Group Encapsulation rate Bitterness value Astringency value Softening value Example 1 65.27% 2.18 0.97 0.85 Example 2 71.45% 1.64 0.54 1.04 Example 3 79.23% 0.96 0.31 1.39 Example 4 80.96% 1.02 0.35 1.58 Example 5 80.68% 1.13 0.37 1.89 Example 6 81.92% 0.87 0.29 1.43 Comparative example 1 34.48% 4.26 1.31 0.79 Comparative example 2 48.51% 3.15 1.18 0.84 Comparative example 3 — 5.25 1.58 0.01 Comparative example 4 — 6.51 2.06 0.01 Comparative example 5 — 8.93 2.95 0.02

[0091] It is evident from Table 2 that the encapsulation rate of the edible bird's nest peptides in Example 1 is significantly higher than that of the edible bird's nest peptides in Comparative Examples 1 to 2. Compared with the edible bird's nest peptide solution in Comparative Examples 1 to 2, the edible bird's nest peptide solution in Example 1 has a lower astringency value and a lower bitterness value, indicating that at least a portion of the edible bird's nest peptides and γ-cyclodextrin is formed into microcapsules. The γ-cyclodextrin has a larger internal cavity, which is capable of accommodating more edible bird's nest peptide molecules. Encapsulation rate is negatively correlated with astringency value and bitterness value. The higher the encapsulation rate, the lower the astringency value and bitterness value. In the microcapsule, the hydrophobic amino acids of edible bird's nest peptides are located in the molecular cavity of γ-cyclodextrin. Since the hydrophobic amino acids in edible bird's nest peptides provide bitter and astringent flavors and the cavities of γ-cyclodextrin molecules are also hydrophobic, in microcapsules, the hydrophobic amino acids of edible bird's nest peptides can be combined with the molecular cavities of γ-cyclodextrin, thereby reducing the astringency and bitterness values ​​of edible bird's nest peptides.

[0092] According to the results of Examples 1 to 3, as the amount of γ-cyclodextrin increases, the encapsulation rate of edible bird's nest peptides increases further, the astringency value and the bitterness value decrease further, indicating that the encapsulation rate has a negative correlation with the astringency value and the bitterness value, that is, the higher the encapsulation rate, the lower the astringency value and the bitterness value.

[0093] According to the results of Examples 3 to 5, provided that the ratio of γ-cyclodextrin to edible bird's nest peptides remains constant, the encapsulation rate of edible bird's nest peptides and the bitterness value and astringency value of the edible bird's nest peptide solution change slightly or are almost unchanged as the final mass concentration of edible bird's nest peptides in the edible bird's nest peptide solution increases, indicating that γ-cyclodextrin can significantly improve the unpleasant taste of edible bird's nest peptides.

[0094] According to the results of Examples 1 to 3, the sweetness value of the edible bird's nest peptide solution gradually increases as the proportion of γ-cyclodextrin increases. According to the results of Examples 3 to 5, the sweetness value of the edible bird's nest peptide solution also gradually increases as the final concentration of the edible bird's nest peptides in the edible bird's nest peptide solution increases. This is because γ-cyclodextrin itself has a slightly sweet taste and can increase the sweetness of the edible bird's nest peptide solution.

[0095] According to the comparison between the results of Examples 3 to 5 and the results of Comparative Examples 3 to 5, the bitterness values ​​and astringency values ​​of the edible bird's nest peptide solutions of Comparative Examples 3 to 5 are significantly higher respectively than those of the edible bird's nest peptide solutions of Examples 3 to 5. The increase in the bitterness value and astringency value of the edible bird's nest peptide solution is significant as the concentration of edible bird's nest peptides increases in Comparative Examples 3 to 5, while the change in bitterness value and astringency value of edible bird's nest peptide solution is insignificant as the concentration of edible bird's nest peptides increases in Examples 3 to 5, indicating that γ-cyclodextrin can significantly improve the unpleasant taste of edible bird's nest peptides.

[0096] Test II

[0097] The release rate of edible bird's nest peptides, molecular weight distribution and post-digestion ABTS+ free radical scavenging capacity of the edible bird's nest peptide solutions in Examples 1-3 and 6, as well as in Comparative Examples 1-3, during an in vitro simulation of gastrointestinal digestion were determined using the following method performed as follows: (1) In vitro digestion simulation: 50.0 mL of the sample was taken, and the pH of the sample was adjusted to 2.00 ± 0.02 using a 6.0 mol / L HCl solution. The sample was then added with an HCl solution (0.1 mol / L, 2.5 mL) containing 125 mg of pepsin, and incubated in a water bath at 37°C for 2 h. Subsequently, the pH of the incubated sample was adjusted to 7.0 ± 0.02 using a 1.0 mol / L NaHCO3 solution. A NaHCO3 solution (0.5 mol / L, 5.0 mL) containing 125 mg of pancreatin and 250 mg of bile acids was then added to the sample, which was further incubated for another 4 h under the above-mentioned conditions, centrifuged, and the supernatant was collected. (2) Molecular weight distribution measurement: According to the method for determining collagen peptides in GB 31645-2018, high-performance size exclusion chromatography was used to measure the molecular weight distribution of the sample before and after digestion, and the results are shown in Table 3. (3) ABTS+ free radical scavenging capacity test: An aqueous solution of 7.0 mmol / L 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and 2.45 mmol / L potassium persulfate were mixed at a ratio of 1:1 (v / v) and reacted in the dark at room temperature for 12 h to 16 h to prepare the ABTS+ solution. Subsequently, the ABTS+ solution was diluted with 1.0 mmol / L PBS buffer solution until the absorbance at 734 nm reached 0.70 ± 0.02. Then, 4.0 mL of the diluted ABTS+ solution was added to 0.4 mL of the digested microencapsulated edible bird's nest peptide solution or blank edible bird's nest peptide solution, and reacted in the dark for 6 minutes. Then, the Al absorbance at 734 nm of the mixture was measured. Distilled water was used to replace the ABTS+ solution for the A2 absorbance measurement of the control group, and distilled water was used to replace the sample for the AO absorbance measurement of the control group. The results are shown in [Fig.l].

[0098] ABTS+ free radical trapping rates (%) = (1 -) x 100

[0099] [Tables3] Group < 1 kDa 1 kDa to 5 kDa >5 kDa Before digestion 37.28% 42.44% 20.28% Example 1 after digestion 51.21% 35.45% 13.34% Example 2 after digestion 47.64% 36.58% 15.78% Example 3 after digestion 45.36% 37.03% 17.61% Example 6 after digestion 45.18% 37.09% 17.73% Comparative example 1 after digestion 62.48% 29.15% 8.37% Comparative example 2 after digestion 57.39% 32.15% 10.46% Comparative example 3 after digestion 69.45% 24.68 % 5.87%

[0100] According to the results of Examples 1 to 3 and 6 and Comparative Examples 1 to 3 shown in Table 3, after digestion, the proportion of edible bird's nest peptides having molecular weights below 1 kDa increases to different degrees, while the proportions of edible bird's nest peptides having molecular weights of 1 kDa to 5 kDa and above 5 kDa decrease to different degrees, respectively, indicating that the edible bird's nest peptides are hydrolyzed to different degrees in the digestion process.

[0101] It is evident from the results of Example 1 and Comparative Examples 1 to 2 that the edible bird's nest peptides of Example 1 change less in their molecular weight distribution than the edible bird's nest peptides of Comparative Examples 1 to 2. It is evident from the results of Examples 1 to 3 that as the amount of γ-cyclodextrin increases, the degree of change in the molecular weight distribution of the digested edible bird's nest peptides decreases. gradually, indicating that at least part of the edible bird's nest peptides and γ-cyclodextrin has been formed into microcapsules, and the γ-cyclodextrin microcapsules can effectively delay the release of the edible bird's nest peptides and protect the structure of the edible bird's nest peptides, helping to exert the physiological activities of the edible bird's nest peptides.

[0102] The decrease in absorbance at 734 nm of the solution after ABTS+ free radical scavenging allows the ability of a substance to scavenge ABTS+ free radicals to be determined, thereby characterizing an antioxidant activity of the substance. Referring to [Fig.l], there is no significant difference in the ABTS+ free radical scavenging rate between the edible bird's nest peptide solutions in Examples 1 to 3 and Comparative Example 3, between the edible bird's nest peptide solution in Example 4 and Comparative Example 4, and between Example 5 and Comparative Example 5, indicating that the ABTS+ free radical scavenging rate is essentially the same for the edible bird's nest peptide solutions with and without the edible bird's nest peptide microcapsules, at the same edible bird's nest peptide content.Formation of microcapsules from γ-cyclodextrin and edible bird's nest peptides does not reduce the antioxidant activity of edible bird's nest peptides.

[0103] By comparing the results of Examples 3 to 5 and by comparing the results of Comparative Examples 3 to 5, it can be seen that as the amount of edible bird's nest peptides increases, the ABTS+ free radical scavenging rates of the edible bird's nest peptide solutions with and without the edible bird's nest peptide microcapsules increase significantly, indicating that the γ-cyclodextrin encapsulation of the edible bird's nest peptide retains the excellent antioxidant activity of the edible bird's nest peptides.

[0104] By comparing the results of Examples 1 to 3, it can be seen that there is no significant difference in the ABTS+ free radical scavenging rate between the edible bird's nest peptide solutions prepared under different conditions when the final mass concentration of the edible bird's nest peptides in the edible bird's nest peptide solution is the same.

[0105] Test III

[0106] The turbidity of the edible bird's nest peptide solutions of Examples 1 to 6 and Comparative Examples 1 to 5 was determined using the following method carried out as follows: Samples were placed in sample vials and turbidity was measured using a turbidimeter.

[0107] [Tables4] Group Turbidity (NTU) Example 1 0.56 Example 2 0.59 Example 3 0.63 Example 4 0.92 Example 5 1.19 Example 6 9.68 Comparative Example 1 0.35 Comparative Example 2 0.39 Comparative Example 3 0.15 Comparative Example 4 0.16 Comparative Example 5 0.18

[0108] According to the results of Examples 1 to 5 in Table 4, when the ratio of edible bird's nest peptides to γ-cyclodextrin increases to 1:7, the turbidity increases significantly, resulting in a decrease in the apparent quality of the edible bird's nest peptide solution. Therefore, the ratio of edible bird's nest peptides to γ-cyclodextrin should not be too high. In addition, further increasing the proportion of γ-cyclodextrin does not significantly increase the encapsulation rate, nor does it significantly reduce the astringency and bitterness. Considering factors such as encapsulation effect, taste, production cost, the mass ratio of edible bird's nest peptides to γ-cyclodextrin is preferably in a range of 1:3 to 1:6.

[0109] The technical features of the above embodiments may be arbitrarily combined. In order to make the description concise, not all possible combinations of the technical features are described in the embodiments. However, as long as there is no contradiction in the combination of these technical features, the combinations should be considered to be within the scope of the present application.

[0110] The embodiments described above are only several embodiments of the present application, and the descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of the present application. Those skilled in the art should understand that various modifications and improvements can be made without departing from the concept of the present application, and that all fall within the scope of protection of the present application. Therefore, the patent protection of the present application is to be defined by the appended claims.

Claims

Claims

1. An edible bird's nest peptide composition, comprising edible bird's nest peptides and γ-cyclodextrin, wherein a mass ratio of edible bird's nest peptides to γ-cyclodextrin is in a range of 1:3 to 1:

7.

2. The edible bird's nest peptide composition according to claim 1, wherein the mass ratio of edible bird's nest peptides to γ-cyclodextrin is in a range of 1:3 to 1:

6.

3. d 1 .U. An edible bird's nest peptide composition according to any one of claims 1 to 2, wherein the edible bird's nest peptide composition is in the form of a freeze-dried powder or an edible bird's nest peptide solution; optionally, the freeze-dried powder is prepared by mixing the edible bird's nest peptides and γ-cyclodextrin in a mixed solution, then heating, pre-freezing and freeze-drying the mixed solution; optionally, the edible bird's nest peptide solution is prepared by dissolving the freeze-dried powder in water; further, optionally, a mass percentage concentration of the edible bird's nest peptides in the edible bird's nest peptide solution is in a range of 0.01% to 1%.

4. A method for preparing the edible bird's nest peptide composition according to any one of claims 1 to 3, comprising a step of mixing the edible bird's nest peptides with γ-cyclodextrin at a mass ratio of 1:3 to 1:7, thereby preparing the edible bird's nest peptide composition.

5. The method of claim 4, comprising the following steps: mixing the edible bird's nest peptides with γ-cyclodextrin, and adding a solvent to prepare a mixed solution; heating the mixed solution while stirring; pre-freezing and freeze-drying the mixed solution after heating, thereby preparing the edible bird's nest peptide composition.

6.

7.

8. The method of claim 4, wherein the mass ratio of edible bird's nest peptides to γ-cyclodextrin is in a range of 1:3 to 1:6; optionally, edible bird's nest peptides represent 1% to 10% by mass of the mixed solution; optionally, heating is carried out at a temperature in a range of 40 to 80°C for a period of time in a range of 60 to 180 minutes; optionally, pre-freezing is carried out at a temperature of -80 for a period of time in the range of 6 h to 24 H; optionally, freeze-drying is carried out at a temperature in the range of -35°C to -45°C for a period of time in the range of 24 h to 48 h. The method of claim 5, wherein the method comprises purified water. Application of the edible bird's nest peptide composition according to any one of claims 1 to 3 in the preparation of a food, a medicament and / or a skin care product.

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