A swiftlet nest peptide microcapsule composition having enhanced flavor and long-lasting release properties, and a method for producing the same.

Abstract

This application provides a swiftlet nest peptide microcapsule composition having improved flavor and long-lasting release properties, and a method for producing the same. The swiftlet nest peptide composition comprises swiftlet nest peptide and γ-cyclodextrin, with a mass ratio of 1:(3~7) between the swiftlet nest peptide and γ-cyclodextrin. By producing the composition with the above mass ratio of swiftlet nest peptide and γ-cyclodextrin, the poor texture and flavor of the swiftlet nest peptide can be effectively improved, and long-lasting release can be achieved.

Description

[Technical Field]

[0001] (Cross-reference of related applications) This application claims priority to the Chinese patent application filed on June 26, 2023, application number 2023107590278, with the title of the invention "A bird's nest peptide microcapsule composition having flavor-enhancing and long-lasting release properties, and a method for producing the same," the entire contents of which are incorporated herein by reference.

[0002] This application relates to the technology of food processing, and more particularly to a swiftlet nest peptide microcapsule composition having flavor enhancement and long-lasting release properties, and a method for producing the same. [Background technology]

[0003] Bird's nest peptides, produced after hydrolysis of bird's nest by protease, possess excellent physiological activities similar to bird's nest itself, including cell proliferation promotion, anti-inflammatory, and antiviral properties. Furthermore, bird's nest peptides exhibit superior antioxidant and skin-whitening effects compared to bird's nest. In addition, bird's nest peptides have a small molecular weight, allowing for rapid absorption in the body, and their absorption rate is higher than that of bird's nest with the same protein content. Due to these advantages, bird's nest peptides are considered a bioactive substance with promising applications in fields such as food, pharmaceuticals, and skincare products.

[0004] However, the unpleasant texture of bird's nest peptides limits their applications. [Overview of the project] [Problems that the invention aims to solve]

[0005] Based on this, there is a need to provide a swiftlet nest peptide microcapsule composition that can improve the texture and flavor of swiftlet nest peptides, has flavor enhancement and long-lasting release properties, and a method for producing the same. [Means for solving the problem]

[0006] A first aspect of the present invention provides a swallow's nest peptide composition in which the mass ratio of swallow's nest peptide to γ-cyclodextrin is 1:(3~7).

[0007] In some examples, the mass ratio of the swallowtail peptide to the γ-cyclodextrin is 1:(3~6).

[0008] In some examples, the swiftlet nest peptide composition is a freeze-dried powder or a swiftlet nest peptide solution.

[0009] In some embodiments, the freeze-dried powder was produced by mixing the swiftlet nest peptide and the γ-cyclodextrin to prepare a mixed solution, then heating the mixed solution, pre-freezing it, and freeze-drying it.

[0010] In some examples, the swallow's nest peptide solution is prepared by dissolving the freeze-dried powder in water.

[0011] In some examples, the mass percentage concentration of the swiftlet nest peptide in the swiftlet nest peptide solution is 0.01% to 1%.

[0012] A second aspect of this disclosure is: The present invention provides a method for producing a swiftlet nest peptide composition, comprising the step of mixing swiftlet nest peptide and γ-cyclodextrin in a mass ratio of 1:(3-7) to produce the swiftlet nest peptide composition.

[0013] In some embodiments, the method for producing the swallow's nest peptide composition is as follows: The steps include: mixing the swallow's nest peptide and the γ-cyclodextrin, adding a solvent to prepare a mixed solution; The steps include heating and stirring the mixed solution, The process includes the step of pre-freezing the heated mixed solution and freeze-drying it to produce the swiftlet nest peptide composition.

[0014] The third aspect of the present application provides a method for improving the flavor and prolonging the release of bird's nest peptides, which includes the step of mixing bird's nest peptides and γ-cyclodextrin at a mass ratio of 1:(3 - 7) to produce a composition.

[0015] In some embodiments, the method for improving the flavor and prolonging the release of the bird's nest peptides includes the steps of mixing the bird's nest peptides and the γ-cyclodextrin, adding a solvent to prepare a mixed solution, heating and stirring the mixed solution, preliminary freezing and freeze-drying the heated mixed solution.

[0016] In some embodiments, the mass ratio of the bird's nest peptides to the γ-cyclodextrin is 1:(3 - 6).

[0017] In some embodiments, the mass ratio of the bird's nest peptides in the mixed solution is 1% - 10%.

[0018] In some embodiments, the heating is at a temperature of 40°C - 80°C for a time of 60 min - 180 min.

[0019] In some embodiments, the preliminary freezing is at a temperature of -80°C for a time of 6 hours - 24 hours.

[0020] In some embodiments, the freeze-drying is at a temperature of -35°C - -45°C for a time of 24 hours - 48 hours.

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

[0022] The fourth aspect of the present application provides the use of the bird's nest peptide composition of the first aspect of the present application in the manufacture of food, drugs and / or skin care products.

Advantages of the Invention

[0023] In the above-mentioned swiftlet nest peptide microcapsule composition having enhanced flavor and long-lasting release characteristics, and in the method for producing the same, the swiftlet nest peptide composition comprises swiftlet nest peptide and γ-cyclodextrin in a mass ratio of 1:(3~7). By producing the composition with swiftlet nest peptide and γ-cyclodextrin in the aforementioned mass ratio, the texture and flavor of the swiftlet nest peptide can be effectively improved, long-lasting release can be achieved, the comfort of the eater can be enhanced, and the application scenarios of the swiftlet nest peptide can be expanded.

[0024] A method for improving the flavor and prolonging the release of swiftlet nest peptides involves using swiftlet nest peptides and γ-cyclodex. The method includes the steps of mixing trin and adding a solvent to prepare a mixed solution, heating and stirring the mixed solution, and pre-freezing and freeze-drying the heated mixed solution. The above method can effectively improve the poor texture of the swiftlet nest peptide. The inventors of this application surmise that the reason for this is as follows. When the mixed solution is heated, at least some of the bird's nest peptides form bird's nest peptide microcapsules with γ-cyclodextrin. The hydrophobic amino acids of the bird's nest peptides within the microcapsules are located within the cavities of the γ-cyclodextrin. The unpleasant texture of the bird's nest peptides originates from these hydrophobic amino acids, and since the cavities of the γ-cyclodextrin are also hydrophobic, the hydrophobic amino acids of the bird's nest peptides within the microcapsules can bind to the cavities of the γ-cyclodextrin. This significantly reduces the probability of the hydrophobic amino acids coming into contact with the tongue during the consumption of the bird's nest peptide solution. As a result, the unpleasant texture and flavor perceived by the diner are reduced or almost imperceptible. Furthermore, since γ-cyclodextrin has a slight sweetness, it can also mask the unpleasant texture of the hydrophobic amino acids.

[0025] To more clearly explain the embodiments of the present application or the technical solutions in the prior art, the following is a brief introduction of the drawings necessary for describing the embodiments or the prior art. As is clear, the drawings in the following description are merely embodiments of the present application, and those skilled in the art can obtain other drawings based on these without any creative work. [Brief explanation of the drawing]

[0026] [Figure 1] This is a schematic diagram showing the results of scavenging ABTS+ free radicals by swiftlet nest peptide solutions in Examples 1-5 and Comparative Examples 1-5. [Modes for carrying out the invention]

[0027] The technical solutions in the embodiments of this application will be described clearly and completely below with reference to the drawings of the embodiments. It will be clear that the embodiments described are only some, and not all, embodiments of this application. All other embodiments that a person skilled in the art could obtain without creative work based on the embodiments of this application are all within the scope of protection of this application.

[0028] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art to which this application pertains. The terms used herein in this description are for illustrative purposes only and are not intended to limit this application. The terms "and / or" as used herein include any and all combinations of one or more related items.

[0029] In this application, technical features described in open format include both closed technical means consisting of the enumerated features and open technical means containing the enumerated features.

[0030] In this application, unless otherwise specified, numerical intervals are considered continuous within the interval and include the minimum and maximum values ​​of that range, as well as all values ​​between the minimum and maximum values. Furthermore, if a range represents an integer, it includes all integers between the minimum and maximum values ​​of that range. Additionally, if there are multiple ranges describing features or characteristics, they may be combined. In other words, unless otherwise specified, all ranges disclosed herein should be understood to encompass all subranges included within them.

[0031] This specification specifically discloses only a few numerical ranges. However, any lower limit may be combined with any upper limit to form an unspecified range, and any lower limit may be combined with other lower limits to form an unspecified range, and similarly, any upper limit may be combined with any other upper limit to form an unspecified range. Furthermore, each point or single numerical value disclosed individually may be a lower limit or an upper limit. It can be combined with any other point or single numerical value, or with other lower or upper limits, to form an unspecified range.

[0032] Unless otherwise specified, the temperature parameters in this application may be constant temperature processing or processing within a certain temperature range. The constant temperature processing allows for temperature fluctuations within the accuracy range of the equipment control.

[0033] In the description of this application, unless otherwise clearly and specifically defined, "multiple types" means at least two types, for example, two types, three types, etc.

[0034] Unless otherwise specified, all embodiments and preferred embodiments of this application can be combined to form new technical solutions. Unless otherwise specified, all technical features and preferred technical features of this application can be combined to form new technical solutions.

[0035] Unless otherwise specified, all steps of this invention may be performed sequentially or randomly, but it is preferable that they be performed sequentially.

[0036] In related technologies, the application of swiftlet nest peptides is limited due to their undesirable texture. Research by the inventors of this invention has revealed that when swiftlet nests are subjected to protease hydrolysis, the hydrophobic amino acid residues present in the nests are exposed, resulting in an unpleasant texture for the swiftlet nest peptides.

[0037] Currently, the main methods used to improve the texture of peptide substances in related technologies are adsorption, enzymatic hydrolysis, and the use of flavoring agents. However, adsorption methods result in the loss of a large amount of active peptides, enzymatic hydrolysis reduces the peptide content, and masking with flavoring agents imparts unwanted flavors such as sourness to the product.

[0038] Based on the above problem, a first aspect of the present application provides a swiftlet nest peptide solution comprising a swiftlet nest peptide and γ-cyclodextrin, wherein the mass ratio of the swiftlet nest peptide to the γ-cyclodextrin is 1:(3~7).

[0039] The mass ratio of swiftlet nest peptide to γ-cyclodextrin in the swiftlet nest peptide composition is 1:(3~7). For example, the mass ratio of swiftlet nest peptide to γ-cyclodextrin in the swiftlet nest peptide composition may be 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 within the range of any two of the above ratios, but is not limited to these. When the mass ratio of swiftlet nest peptide to γ-cyclodextrin in the swiftlet nest peptide composition is within the above range, not only is high encapsulation efficiency achieved when preparing the swiftlet nest peptide composition in solution, but the swiftlet nest peptide composition can also exhibit a clear state when prepared in solution.

[0040] Furthermore, by preparing a composition with swiftlet nest peptide and γ-cyclodextrin in a mass ratio of 1:(3-7), the poor texture and flavor of the swiftlet nest peptide can be effectively improved, enhancing the comfort of the diner. In addition, the premature release of the swiftlet nest peptide in the body can be suppressed and mitigated, promoting the complete absorption of the swiftlet nest peptide without affecting its antioxidant activity.

[0041] In some examples, the mass ratio of swiftlet nest peptide to γ-cyclodextrin is 1:(3~6).

[0042] In some examples, the swiftlet nest peptide composition is either a freeze-dried powder or a swiftlet nest peptide solution.

[0043] In some preferred embodiments, the freeze-dried powder was prepared by mixing swiftlet nest peptide with γ-cyclodextrin to make a mixed solution, then heating the mixed solution, pre-freezing it, and freeze-drying it.

[0044] In some preferred embodiments, the swallow's nest peptide solution is prepared by dissolving lyophilized powder in water.

[0045] In some examples, the mass percentage concentration of swiftlet nest peptides in the swiftlet nest peptide solution is between 0.01% and 1%. For example, the percentage of the total mass of swiftlet nest peptides in the swiftlet nest peptide solution relative to the total mass of the swiftlet nest peptide solution may be, but are 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 within the range of any two of the above values.

[0046] In some examples, in a bird's nest peptide composition, at least some of the bird's nest peptides form bird's nest peptide microcapsules with γ-cyclodextrin, and the hydrophobic amino acids of the bird's nest peptides within the microcapsules are located within the cavities of the γ-cyclodextrin.

[0047] In some embodiments, the average particle size of the swiftlet nest peptide microcapsules is 486.5 nm to 567.7 nm, and may be, for example, 486.5 nm, 490 nm, 500 nm, 510 nm, 520 nm, 530 nm, 540 nm, 550 nm, 560 nm, 567.7 nm, or within the range of any two of the above values, but is not limited to these.

[0048] A second aspect of the present invention provides a method for producing a swiftlet nest peptide composition, comprising the step of mixing a swiftlet nest peptide and γ-cyclodextrin in a mass ratio of 1:(3-7) to produce the swiftlet nest peptide composition.

[0049] In some examples, the method for producing the swiftlet nest peptide composition includes the steps of: mixing the swiftlet nest peptide with γ-cyclodextrin and adding a solvent to prepare a mixed solution; heating and stirring the mixed solution; and pre-freezing the heated mixed solution and freeze-drying it to produce the swiftlet nest peptide composition.

[0050] A third aspect of the present invention provides a method for improving the flavor and extending the release time of a swiftlet nest peptide, comprising the step of mixing the swiftlet nest peptide and γ-cyclodextrin in a mass ratio of 1:(3-7) to produce a swiftlet nest peptide composition.

[0051] In some embodiments, a method for improving the flavor and prolonging the release of swiftlet nest peptides includes the steps of: mixing swiftlet nest peptides with γ-cyclodextrin, adding a solvent to prepare a mixed solution; heating and stirring the mixed solution; and pre-freezing and freeze-drying the heated mixed solution.

[0052] The process further includes the step of grinding the freeze-dried product after freeze-drying and processing it by sieving. In some preferred embodiments, the ground freeze-dried product is sieved using a 40-60 mesh sieve.

[0053] Furthermore, the above method can effectively improve the poor texture of the bird's nest peptide, and the inventor of this application They hypothesize that the reason is as follows: When the mixed solution is heated, at least some of the bird's nest peptides form bird's nest peptide microcapsules with γ-cyclodextrin, and the hydrophobic amino acids of the bird's nest peptides within the microcapsules are located within the cavities of the γ-cyclodextrin. The unpleasant texture of the bird's nest peptides originates from these hydrophobic amino acids, and since the cavities of the γ-cyclodextrin are also hydrophobic, the hydrophobic amino acids of the bird's nest peptides within the microcapsules can bind to the cavities of the γ-cyclodextrin. As a result, the probability of the hydrophobic amino acids coming into contact with the tongue during the process of ingesting the bird's nest peptide solution is greatly reduced, and consequently, the unpleasant texture and flavor perceived by the diner are reduced or almost imperceptible. In addition, since γ-cyclodextrin has a slight sweetness, it can also mask the unpleasant texture of the bird's nest peptides.

[0054] Furthermore, the above methods for improving the flavor of the bird's nest peptide and releasing it over a long period of time can suppress and mitigate the early degradation of the bird's nest peptide in the body, promote the complete absorption of the bird's nest peptide, and do not affect its antioxidant activity.

[0055] In some examples, the mass ratio of swiftlet nest peptide to γ-cyclodextrin is 1:(3~6).

[0056] In some examples, the mass ratio of swiftlet nest peptide in the mixed solution is 1% to 10%. When the mass ratio of swiftlet nest peptide in the mixed solution is within the above range, the concentrations of γ-cyclodextrin and swiftlet nest peptide are appropriate, and the probability of γ-cyclodextrin encapsulating the swiftlet nest peptide and forming microcapsules is higher. For example, the mass ratio of swiftlet nest peptide 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 within the range of any two of the above values.

[0057] In some embodiments, the heating temperature is 40°C to 80°C, and may be, for example, 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, 75°C, 80°C, or within the range of any two of the above values. When the heating temperature is within the above range, the γ-cyclodextrin can dissolve sufficiently in the solvent and contribute to promoting the formation of swiftlet nest peptide-γ-cyclodextrin microcapsules.

[0058] The heating time is between 60 min and 180 min, and may be, for example, 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 within the range of any two of the above values, but is not limited to these.

[0059] In one possible embodiment, the pre-freezing temperature is -80°C, and the pre-freezing time is 6 to 24 hours, for example, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 hours, or within the range of any two of the above numbers.

[0060] In some embodiments, the freeze-drying temperature is -35°C to -45°C, and may be, for example, -35°C, -36°C, -37°C, -38°C, -39°C, -40°C, -41°C, -42°C, -43°C, -44°C, -45°C, or within the range of any two of the above values. When the freeze-drying temperature is within the above range, the freeze-dried powder is smooth, crack-free, has a low moisture content, is advantageous for storage, and saves energy consumption.

[0061] The freeze-drying time is between 24 and 48 hours, and may be, for example, 24, 25, 27, 30, 33, 35, 38, 40, 43, 45, 48 hours, or within the range of any two of the above numbers.

[0062] In some examples, the solvent includes purified water.

[0063] A fourth aspect of the present application further provides the use of the bird's nest peptide composition of the first aspect in the manufacture of food, pharmaceutical and / or skincare products.

[0064] The technical means of this application will be described in detail below with reference to specific examples.

[0065] In addition, the swallow's nest peptides used in the examples and comparative examples described later had a mass fraction of 37.28% with a molecular weight of 1 kDa or less, a mass fraction of 42.44% with a molecular weight in the range of 1 to 5 kDa, and a mass fraction of 20.28% with a molecular weight of 5 kDa or more.

[0066] 1. Preparation of swallow's nest peptide solution (Example 1)

[0067] Bird's nest peptide and γ-cyclodextrin were uniformly mixed in a mass ratio of 1:3, and purified water was added to prepare a mixed solution with a final concentration of 1% bird's nest peptide. The mixed solution was stirred at 50°C for 60 minutes, then pre-frozen at -80°C for 8 hours, and further freeze-dried at -35°C for 24 hours. The mixture was then pulverized, sieved through a 40-mesh sieve, and purified water was added to prepare a bird's nest peptide solution with a final mass concentration of 0.05% bird's nest peptide, which was then packed under sterile conditions. (Examples 2-8)

[0068] The methods for preparing the swiftlet nest peptide solutions in Examples 2 to 8 are basically the same as the method for producing the swiftlet nest peptide in Example 1. The main difference is that at least one of the following is different: the mass ratio of swiftlet nest peptide to γ-cyclodextrin, the mass concentration of the swiftlet nest peptide 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 the swiftlet nest peptide in the solution. These are shown in Table 1.

[0069] Note that the final mass concentration of swiftlet nest peptides in the swiftlet nest peptide solution refers to the percentage of the total mass of swiftlet nest peptides contained in the solution relative to the total mass of the swiftlet nest peptide solution, while the mass concentration of swiftlet nest peptides in the mixed solution refers to the mass ratio of swiftlet nest peptides in the mixed solution. (Comparative Example 1)

[0070] The difference between Comparative Example 1 and Example 1 is that α-cyclodextrin is used instead of γ-cyclodextrin; otherwise, they are the same. Details are shown in Table 1. (Comparative Example 2)

[0071] The difference between Comparative Example 2 and Example 1 is that β-cyclodextrin is used instead of γ-cyclodextrin; otherwise, they are the same. Details are shown in Table 1.

[0072] [Table 1]

[0073] n1 represents the mass ratio of swiftlet nest peptide to cyclodextrin, w1 represents the mass concentration of swiftlet nest peptide in the mixed solution, T1 represents the heating temperature, t1 represents the heating time, t2 represents the pre-freezing time, T2 represents the freeze-drying temperature, t3 represents the freeze-drying time, and w2 represents the final mass concentration of swiftlet nest peptide in the swiftlet nest peptide solution.

[0074] (Comparative Example 3) The swiftlet nest peptide was dissolved in purified water to prepare a swiftlet nest peptide solution with a final mass concentration of 0.05%, which was then packed under sterile conditions.

[0075] (Comparative Example 4) The swiftlet nest peptide was dissolved in purified water to prepare a swiftlet nest peptide solution with a final mass concentration of 0.1%, which was then packed under sterile conditions.

[0076] (Comparative Example 5) The swiftlet nest peptide was dissolved in purified water to prepare a swiftlet nest peptide solution with a final mass concentration of 0.2%, which was then packed under sterile conditions.

[0077] 2. Performance measurement test Test 1 The encapsulation efficiency of cyclodextrin for swiftlet nest peptides was measured, and the taste values ​​of the swiftlet nest peptide solutions prepared in Examples 1-6 and Comparative Examples 1-5 were objectively evaluated using an electronic intelligent taste analysis system. The specific procedure is as follows.

[0078] (1) Measurement of encapsulation efficiency: The absorbance of swiftlet nest peptides at different concentrations is measured at 280 nm, a standard curve is created, and the swiftlet nest peptide content in the sample is calculated based on this curve. The calculation of encapsulation efficiency is expressed by the following formula.

number

[0079] (2) Taste analysis of the electronic tongue: Calibration and self-testing of the system are performed before each test. The swallowtail peptide solutions prepared in Examples 1-6 and Comparative Examples 1-5 are each placed in measuring cups, and the bitterness, astringency, and sweetness of the samples are quantified using the bitterness sensor (CO0), astringency sensor (AE1), and sweetness sensor (GL1) of the electronic tongue system, respectively.

[0080] Table 2 shows the results of the encapsulation efficiency measurement and the taste analysis results of the electronic tongue, respectively. [Table 2]

[0081] As can be seen from Table 2, the encapsulation efficiency of the swiftlet nest peptide in Example 1 was significantly higher than that of the swiftlet nest peptides in Comparative Examples 1 and 2, and the swiftlet nest peptide solution in Example 1 had a lower astringency value compared to the swiftlet nest peptide solutions in Comparative Examples 1 and 2. The bitterness and astringency values ​​are shown, which indicates that at least some of the swiftlet nest peptides and γ-cyclodextrin form microcapsules, and because γ-cyclodextrin has a larger internal cavity, it can accommodate more swiftlet nest peptide molecules. Furthermore, there is a negative correlation between encapsulation efficiency and the astringency and bitterness values, indicating that the higher the encapsulation efficiency, the lower the astringency and bitterness values. In addition, the hydrophobic amino acids of the swiftlet nest peptides within the microcapsules are located within the γ-cyclodextrin cavities, and the bitterness and astringency of the swiftlet nest peptides originate from these hydrophobic amino acids. Since the γ-cyclodextrin cavities are also hydrophobic, the hydrophobic amino acids of the swiftlet nest peptides within the microcapsules can bind to the γ-cyclodextrin cavities, thereby reducing the bitterness and astringency values ​​of the swiftlet nest peptides.

[0082] As can be seen from the results of Examples 1-3, with increasing the amount of γ-cyclodextrin used, the encapsulation efficiency of the swiftlet nest peptide further increased, and the astringency and bitterness values ​​further decreased. This indicates that there is a negative correlation between encapsulation efficiency and astringency and bitterness values, and that the higher the encapsulation efficiency, the lower the astringency and bitterness values.

[0083] As can be seen from the results of Examples 3 to 5, under conditions where the ratio of γ-cyclodextrin to swiftlet nest peptide remains unchanged, the encapsulation efficiency of the swiftlet nest peptide, as well as the bitterness and astringency values ​​of the swiftlet nest peptide solution, hardly changed with increasing final concentration of swiftlet nest peptide in the solution. This indicates that γ-cyclodextrin can significantly improve the unpleasant texture of swiftlet nest peptide.

[0084] As can be seen from the results of Examples 1 to 3, the sweetness value of the swiftlet nest peptide solution gradually increased with increasing γ-cyclodextrin addition ratio, and as can be seen from the results of Examples 3 to 5, the sweetness value of the swiftlet nest peptide solution gradually increased with increasing final concentration of swiftlet nest peptide in the solution. This is because γ-cyclodextrin itself has a slight sweetness and can increase the sweetness of the swiftlet nest peptide solution.

[0085] As can be seen from the comparison of the results of Examples 3-5 and Comparative Examples 3-5, the bitterness and astringency values ​​of the swallow's nest peptide solutions in Comparative Examples 3-5 were significantly higher than those of the swallow's nest peptide solutions in Examples 3-5, respectively. Furthermore, the bitterness and astringency values ​​of the swallow's nest peptide solutions in Comparative Examples 3-5 increased significantly with increasing swallow's nest peptide concentration, while the bitterness and astringency values ​​of the swallow's nest peptide solutions in Examples 3-5 did not change significantly with increasing swallow's nest peptide concentration. This indicates that γ-cyclodextrin can significantly improve the unpleasant texture of swallow's nest peptides.

[0086] Test 2 The following methods were used to determine the release rate of swiftlet nest peptides, molecular weight distribution, and post-digestion ABTS of the swiftlet nest peptide solutions in Examples 1-3 and 6, and Comparative Examples 1-3, during the in vitro simulated gastrointestinal digestion process. + The scavenging ability against free radicals was measured, and the specific procedure is as follows:

[0087] (1) In vitro simulated digestion: 50.0 mL of sample was taken, and the pH of the sample was adjusted to 2.00 ± 0.02 with a 6.0 mol / L HCl solution. The sample was then added to 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 hours. Subsequently, the pH of the sample obtained from the previous incubation was adjusted to 7.0 ± 0.02 with a 1.0 mol / L NaHCO3 solution. Then, a NaHCO3 solution (0.5 mol / L, 5.0 mL) containing 125 mg of trypsin and 250 mg of cholic acid was added, followed by incubation under the above conditions for 4 hours. The mixture was then centrifuged, and the supernatant was taken.

[0088] (2) Measurement of molecular weight distribution: Refer to GB 31645-2018 Method for Measuring Collagen Peptides and measure the molecular weight distribution of the sample before and after digestion using high-speed size exclusion chromatography. The measurements were taken, and the results are shown in Table 3.

[0089] (3) ABTS +Free radical scavenging ability measurement: A 7.0 mmol / L aqueous solution of 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt and a 2.45 mmol / L potassium persulfate were mixed in a 1:1 (v / v) ratio and allowed to react in the light-shielded room at room temperature for 12-16 hours, followed by ABTS. + The solution was obtained. Then, it was diluted with 1.0 mmol / L PBS buffer and the absorbance at 734 nm was adjusted to 0.70 ± 0.02. 0.4 mL of the digested microcapsule swiftlet nest peptide aqueous solution or the untreated swiftlet nest peptide aqueous solution was taken, and the diluted ABTS was measured. + Add 4.0 mL of the solution and allow the reaction to proceed for 6 minutes under light shielding. Then, measure the absorbance A1 at 734 nm and perform ABTS analysis. + Absorbance A2 was measured as a blank using distilled water instead of the solution, and absorbance A0 was measured as a control group using distilled water instead of the sample. The results are shown in Figure 1.

number

[0090] [Table 3]

[0091] As can be seen from the results of Examples 1-3 and 6, and Comparative Examples 1-3 in Table 3, after digestion, the proportion of swiftlet nest peptides with a molecular weight of 1 kDa or less increased to varying degrees, while the proportions of swiftlet nest peptides with molecular weights of 1-5 kDa and 5 kDa or more decreased to varying degrees. This indicates that the swiftlet nest peptides were hydrolyzed to different degrees during the digestion process.

[0092] As can be seen from the results of Example 1 and Comparative Examples 1-2, the degree of change in the molecular weight distribution of the bird's nest peptide in Example 1 is smaller than that in Comparative Examples 1-2. As can be seen from the results of Examples 1-3, with the increase in the usage amount of γ-cyclodextrin, the degree of change in the molecular weight distribution of the bird's nest peptide after digestion gradually decreases. This indicates that at least some of the bird's nest peptides and γ-cyclodextrin form microcapsules, and the γ-cyclodextrin microcapsule technology effectively delays the release of the bird's nest peptide, protects the structure of the bird's nest peptide, and contributes to the exertion of its physiological activity.

[0093] ABTS + After the free radicals are scavenged, the absorbance at 734 nm decreases. Based on this, the ABTS of a certain substance + The scavenging ability against free radicals can be measured, and thereby the antioxidant activity of the substance can be evaluated. As can be seen from Figure 1, the ABTS + Scavenging ability against free radicals of the bird's nest peptide solution in Examples 1-3 and the ABTS + Scavenging ability against free radicals of the bird's nest peptide solution in Comparative Example 3. There is no significant difference between them. The ABTS + Scavenging ability against free radicals of the bird's nest peptide solution in Example 4 and the ABTS + Scavenging ability against free radicals of the bird's nest peptide solution in Comparative Example 4. There is no significant difference between them. The ABTS + Scavenging ability against free radicals of the bird's nest peptide solution in Example 5 and the ABTS + Scavenging ability against free radicals of the bird's nest peptide solution in Comparative Example 5. There is no significant difference between them. This means that at the same bird's nest peptide content, the bird's nest peptide solution containing bird's nest peptide microcapsules and the bird's nest peptide solution not containing bird's nest peptide microcapsules have + Almost the same scavenging rate against free radicals, indicating that even if γ-cyclodextrin and bird's nest peptide form microcapsules, it does not reduce the antioxidant activity of the bird's nest peptide.

[0094] As can be seen from the comparison of results in Examples 3-5 and Comparative Examples 3-5, with increasing swiftlet nest peptide content, the swiftlet nest peptide solution containing swiftlet nest peptide microcapsules and the swiftlet nest peptide solution without swiftlet nest peptide microcapsules are compared in terms of ABTS + The scavenging rate against free radicals increased significantly for each, indicating that the γ-cyclodextrin-encapsulated swiftlet nest peptide retains the superior antioxidant activity of the swiftlet nest peptide.

[0095] As can be seen from the comparison of the results in Examples 1-3, when the final mass concentration of the swiftlet nest peptide in the swiftlet nest peptide solution is the same, the ABTS of the swiftlet nest peptide solutions prepared under different conditions is the same. + No significant difference was observed in the rate of free radical scavenging.

[0096] Test 3 The turbidity of the swallowtail peptide solutions in Examples 1-6 and Comparative Examples 1-5 was measured by the following method, and the specific procedure is as follows.

[0097] The sample was placed in a sample bottle, and its turbidity was measured using a turbidimeter.

[0098] [Table 4]

[0099] As can be seen from the results of Examples 1-5 in Table 4, when the ratio of swiftlet nest peptide to γ-cyclodextrin increases to 1:7, the turbidity clearly increases, leading to a deterioration in the appearance quality of the swiftlet nest peptide solution. Therefore, the ratio of swiftlet nest peptide to γ-cyclodextrin should not be too high. Furthermore, even if the ratio of γ-cyclodextrin is continuously increased, the increase in encapsulation efficiency is not significant, nor is the reduction in bitterness and astringency significant. Considering factors such as encapsulation effect, texture, and production cost, the mass ratio of swiftlet nest peptide to γ-cyclodextrin is preferably 1:(3-6).

[0100] The technical features of the embodiments described above can be combined in any way, and for the sake of brevity, not all possible combinations of the technical features in the embodiments described above have been described. However, as long as these combinations of technical features are inconsistent, they should be considered to fall within the scope described herein.

[0101] The embodiments described above illustrate only a few embodiments of the present application, and while these descriptions are specific and detailed, they should not be interpreted as limiting the scope of the patent of this application. Furthermore, a person skilled in the art may make various modifications and improvements as long as they do not deviate from the spirit of this application, and both such modifications and improvements fall within the scope of protection of this application. Therefore, the scope of protection of the patent of this application should be based on the attached claims.

Claims

1. A swallow's nest peptide composition characterized by comprising a swallow's nest peptide and γ-cyclodextrin, wherein the mass ratio of the swallow's nest peptide to the γ-cyclodextrin is 1:(3-7).

2. The swallow's nest peptide composition according to claim 1, characterized in that the mass ratio of the swallow's nest peptide to the γ-cyclodextrin is 1:(3-6).

3. The swallow's nest peptide composition according to any one of claims 1 to 2, characterized in that the swallow's nest peptide composition is a freeze-dried powder or a swallow's nest peptide solution.

4. The swiftlet nest peptide composition according to claim 3, characterized in that the freeze-dried powder is produced by mixing the swiftlet nest peptide and the γ-cyclodextrin to prepare a mixed solution, then heating the mixed solution, pre-freezing it, and freeze-drying it.

5. The swallow's nest peptide composition according to any one of claims 3 to 4, characterized in that the swallow's nest peptide solution is prepared by dissolving the freeze-dried powder in water.

6. The swallow's nest peptide composition according to claim 5, characterized in that the mass percentage concentration of the swallow's nest peptide contained in the swallow's nest peptide solution is 0.01% to 1%.

7. A method for producing a swallow's nest peptide composition according to any one of claims 1 to 6, A method for producing a swallow's nest peptide composition, characterized by comprising the step of mixing the swallow's nest peptide and the γ-cyclodextrin in a mass ratio of 1:(3-7) to produce the swallow's nest peptide composition.

8. The steps include: mixing the swallow's nest peptide and the γ-cyclodextrin, adding a solvent, and preparing a mixed solution; The steps include heating and stirring the mixed solution, A method for producing a swiftlet nest peptide composition according to claim 7, comprising the step of pre-freezing the heated mixed solution and freeze-drying it to produce the swiftlet nest peptide composition.

9. A method for improving the flavor and extending the release time of swiftlet nest peptides, characterized by comprising the step of mixing swiftlet nest peptides and γ-cyclodextrin in a mass ratio of 1:(3-7) to produce a composition.

10. The steps include: mixing the swallow's nest peptide and the γ-cyclodextrin, adding a solvent, and preparing a mixed solution; The steps include heating and stirring the mixed solution, A method for improving the flavor and extending the release time of a swiftlet nest peptide according to claim 9, comprising the steps of pre-freezing the heated mixed solution and freeze-drying it.

11. The method for improving the flavor and long-term release of a swallow's nest peptide according to any one of claims 9 to 10, characterized in that the mass ratio of the swallow's nest peptide to the γ-cyclodextrin is 1:(3-6).

12. The method for improving the flavor and prolonging the release of swiftlet nest peptides according to any one of claims 10 to 11, characterized in that the mass ratio of the swiftlet nest peptide in the mixed solution is 1% to 10%. Law.

13. The method for improving the flavor and long-term release of swiftlet nest peptides according to any one of claims 10 to 12, characterized in that the heating is performed at a temperature of 40°C to 80°C and for a duration of 60 min to 180 min.

14. The method for improving the flavor and long-term release of swiftlet nest peptides according to any one of claims 10 to 13, characterized in that the pre-freezing is performed at a temperature of -80°C for a period of 6 to 24 hours.

15. The method for improving the flavor and long-term release of swiftlet nest peptides according to any one of claims 10 to 14, characterized in that the freeze-drying is performed at a temperature of -35°C to -45°C and for a duration of 24 to 48 hours.

16. The method for improving the flavor and prolonging the release of swiftlet nest peptides according to any one of claims 10 to 15, characterized in that the solvent includes purified water.

17. Use of the swiftlet nest peptide composition according to any one of claims 1 to 6 in the manufacture of food, pharmaceutical and / or skincare products.

Images