Edible bird's nest peptide microcapsule composition with flavor improvement and long-acting release and preparation method therefor

Abstract

An edible bird's nest peptide microcapsule composition with flavor improvement and long-acting release and a preparation method therefor. The edible bird's nest peptide composition comprises edible bird's nest peptide and ɣ-cyclodextrin, and the mass ratio of the edible bird's nest peptide to the ɣ-cyclodextrin is 1:(3-7). The composition prepared from the edible bird's nest peptide and the ɣ-cyclodextrin in the mass ratio above can effectively improve the bad taste and flavor of the edible bird's nest peptide, and achieve long-acting release.

Description

Bird's nest peptide microcapsule composition with flavor enhancement and long-lasting release and preparation method thereof

[0001] Related applications

[0002] This application claims priority to Chinese patent application No. 2023107590278, filed on June 26, 2023, entitled “Bird's nest peptide microcapsule composition with flavor enhancement and long-lasting release and preparation method thereof,” which is hereby incorporated by reference in its entirety. Technical Field

[0003] The present application relates to the field of food processing technology, and in particular to a bird's nest peptide microcapsule composition with flavor enhancement and long-lasting release, and a preparation method thereof. Background Art

[0004] Bird's nest peptides, produced after protease hydrolysis of bird's nest, exhibit similar physiological activities to bird's nest, including cell proliferation promotion, anti-inflammatory, and antiviral properties. Compared to bird's nest, bird's nest peptides possess superior antioxidant and whitening properties. Furthermore, bird's nest peptides have a lower molecular weight and are rapidly absorbed by the body, with an absorption rate greater than that of bird's nests with the same protein content. Due to these advantages, bird's nest peptides are considered bioactive substances with broad application prospects in food, pharmaceuticals, skincare, and other fields.

[0005] However, the poor taste of bird's nest peptide limits its application.

[0006] Summary of the Invention

[0007] Based on this, it is necessary to provide a bird's nest peptide microcapsule composition with enhanced flavor and long-lasting release, which can improve the taste and flavor of bird's nest peptide and a preparation method thereof.

[0008] The first aspect of the present application provides a bird's nest peptide composition, wherein the mass ratio of the bird's nest peptide to the γ-cyclodextrin is 1:(3-7).

[0009] In some embodiments, the mass ratio of the bird's nest peptide to the γ-cyclodextrin is 1:(3-6).

[0010] In some embodiments, the bird's nest peptide composition is a lyophilized powder or a bird's nest peptide solution.

[0011] In some embodiments, the lyophilized powder is prepared by mixing the bird's nest peptide and the γ-cyclodextrin to form a mixed solution, and then heating, pre-freezing, and lyophilizing the mixed solution.

[0012] In some embodiments, the bird's nest peptide solution is prepared by dissolving the lyophilized powder in water.

[0013] In some embodiments, the bird's nest peptide solution contains bird's nest peptides at a concentration of 0.01% to 1% by weight.

[0014] The second aspect of the present application provides a method for preparing a bird's nest peptide composition, comprising the following steps:

[0015] The bird's nest peptide and the γ-cyclodextrin are mixed in a mass ratio of 1:(3-7) to prepare the bird's nest peptide composition.

[0016] In some embodiments, the preparation method of the bird's nest peptide composition comprises the following steps:

[0017] Mixing the bird's nest peptide and the γ-cyclodextrin, and adding a solvent to prepare a mixed solution;

[0018] heating and stirring the mixed solution;

[0019] The heated mixed solution is pre-frozen and freeze-dried to prepare the bird's nest peptide composition.

[0020] The third aspect of the present application provides a method for enhancing the flavor and long-lasting release of bird's nest peptide, comprising the following steps: mixing bird's nest peptide and γ-cyclodextrin in a mass ratio of 1:(3-7) to prepare a composition.

[0021] In some embodiments, the method for enhancing the flavor and long-lasting release of bird's nest peptides comprises the following steps:

[0022] Mixing the bird's nest peptide and the γ-cyclodextrin, and adding a solvent to prepare a mixed solution;

[0023] heating and stirring the mixed solution;

[0024] The heated mixed solution is pre-frozen and freeze-dried.

[0025] In some embodiments, the mass ratio of the bird's nest peptide to the γ-cyclodextrin is 1:(3-6).

[0026] In some embodiments, the bird's nest peptide accounts for 1%-10% by weight in the mixed solution.

[0027] In some embodiments, the heating temperature is 40° C.-80° C., and the heating time is 60 min-180 min.

[0028] In some embodiments, the pre-freezing temperature is -80°C and the pre-freezing time is 6 hours to 24 hours.

[0029] In some embodiments, the freeze-drying temperature is -35°C to -45°C, and the time is 24h-48h.

[0030] In some embodiments, the solvent comprises purified water.

[0031] The fourth aspect of the present application provides a use of the bird's nest peptide composition according to the first aspect of the present application in the preparation of food, medicine and / or skin care products.

[0032] The above-mentioned bird's nest peptide microcapsule composition with enhanced flavor and long-lasting release and its preparation method, the bird's nest peptide composition includes bird's nest peptide and γ-cyclodextrin in a mass ratio of 1: (3-7); by preparing a composition together with bird's nest peptide and γ-cyclodextrin in the above-mentioned mass ratio, the taste and flavor of the bird's nest peptide can be effectively improved, long-lasting release can be achieved, the consumer's pleasure can be enhanced, and the application scenarios of the bird's nest peptide can be expanded.

[0033] The method for enhancing the flavor and long-term release of bird's nest peptide comprises: mixing bird's nest peptide and γ-cyclodextrin, adding a solvent to prepare a mixed solution; heating and stirring the mixed solution; pre-freezing and freeze-drying the heated mixed solution; the above method can effectively reduce the unpleasant taste of bird's nest peptide. The technicians of this application speculate that it may be because: when the mixed solution is heated, at least part of the bird's nest peptide and γ-cyclodextrin form bird's nest peptide microcapsules, and the hydrophobic amino acids of the bird's nest peptide in the bird's nest peptide microcapsules are located in the cavity of γ-cyclodextrin; since the hydrophobic amino acids in the bird's nest peptide present an unpleasant taste, and the cavity of γ-cyclodextrin is also hydrophobic, the hydrophobic amino acids of the bird's nest peptide in the bird's nest peptide microcapsules can be combined with the cavity of γ-cyclodextrin. During the process of taking the bird's nest peptide solution, the probability of the hydrophobic amino acids contacting the tongue is greatly reduced, so that the user can only slightly feel or even not feel 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

[0034] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the conventional technology, the following briefly introduces the drawings required for use in the embodiments or the conventional technology descriptions. Obviously, the drawings described below are merely embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on the disclosed drawings without any creative work.

[0035] Figure 1 shows the removal of ABTS by bird's nest peptide solution in Examples 1-5 and Comparative Examples 1-5 + Schematic diagram of the results of free radicals. DETAILED DESCRIPTION

[0036] The following will be combined with the drawings in the embodiments of this application to clearly and completely describe the technical solutions in the embodiments of this application. Obviously, the embodiments described are only part of the embodiments of this application, not all of the embodiments. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.

[0037] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which this application pertains. The terms used herein in the specification of this application are for the purpose of describing specific embodiments only and are not intended to limit this application. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0038] In this application, the technical features described in an open manner include closed technical solutions composed of the listed features, and also include open technical solutions containing the listed features.

[0039] In this application, when referring to numerical ranges, unless otherwise specified, the numerical ranges are considered continuous and include the minimum and maximum values ​​of the range, as well as every value between such minimum and maximum values. Further, when a range refers to an integer, every integer between the minimum and maximum values ​​of the range is included. In addition, when multiple ranges are provided to describe a feature or characteristic, the ranges can be combined. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges subsumed therein.

[0040] Only certain numerical ranges are specifically disclosed herein. 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. In addition, each individually disclosed point or single value may itself serve as a lower limit or upper limit and be combined with any other point or single value, or with other lower limits or upper limits, to form an unspecified range.

[0041] The temperature parameters in this application, unless otherwise specified, allow for both constant temperature treatment and treatment within a certain temperature range. The constant temperature treatment allows for temperature fluctuations within the precision range of instrument control.

[0042] In the description of the application, "multiple" means at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0043] Unless otherwise specified, all embodiments and optional embodiments of the present application can be combined with each other to form a new technical solution. Unless otherwise specified, all technical features and optional technical features of the present application can be combined with each other to form a new technical solution.

[0044] Unless otherwise specified, all steps of the present application can be performed sequentially or randomly, preferably sequentially.

[0045] In the related art, bird's nest peptides have a bad taste, which limits the application of bird's nest peptides. The technical staff of this application found that after the bird's nest is hydrolyzed by protease, the protease hydrolysis will expose the hydrophobic amino acid residues in the bird's nest, resulting in the unpleasant taste of bird's nest peptides.

[0046] Currently, the main methods used to improve the taste of peptides include adsorption, enzymatic hydrolysis, and the use of flavoring agents. However, adsorption can lead to a significant loss of active peptides; enzymatic hydrolysis can reduce peptide content; and the use of flavoring agents can mask the taste and introduce other unpleasant flavors, such as sourness, into the product.

[0047] Based on the above problems, the first aspect of the present application provides a bird's nest peptide solution, comprising bird's nest peptide and γ-cyclodextrin, wherein the mass ratio of bird's nest peptide to the γ-cyclodextrin is 1:(3-7).

[0048] The mass ratio of bird's nest peptide and γ-cyclodextrin in the bird's nest peptide composition is 1: (3-7). As an example, the mass ratio of bird's nest peptide and γ-cyclodextrin in the bird's nest peptide solution can 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 a range between any two of the above ratios. When the mass ratio of bird's nest peptide and γ-cyclodextrin in the bird's nest peptide composition is within the above range, the bird's nest peptide composition can have a higher encapsulation efficiency when formulated into a solution, and the bird's nest peptide composition can be in a clear state when formulated into a solution.

[0049] It can be understood that by preparing a composition with bird's nest peptide and γ-cyclodextrin in a mass ratio of 1:(3-7), the unpleasant taste or flavor of bird's nest peptide can be effectively improved, improving the user's enjoyment of use. In addition, it can also control and slow down the premature release of bird's nest peptide in the body, promoting the complete absorption of bird's nest peptide; at the same time, it will not affect the antioxidant activity of bird's nest peptide.

[0050] In some embodiments, the mass ratio of bird's nest peptide to γ-cyclodextrin is 1:(3-6).

[0051] In some embodiments, the bird's nest peptide composition is a lyophilized powder or a bird's nest peptide solution.

[0052] In some optional embodiments, the freeze-dried powder is prepared by mixing the bird's nest peptide and γ-cyclodextrin to form a mixed solution, and then heating, pre-freezing, and freeze-drying the mixed solution.

[0053] In some optional embodiments, the bird's nest peptide solution is prepared by dissolving lyophilized powder in water.

[0054] In some embodiments, the mass percentage concentration of the bird's nest peptide contained in the bird's nest peptide solution is 0.01%-1%. As an example, the percentage of the total mass of the bird's nest peptide contained in the bird's nest peptide solution to the total mass of the bird's nest peptide solution can 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 a range between any two of the above values.

[0055] In some embodiments, in the bird's nest peptide composition, at least part of the bird's nest peptide and γ-cyclodextrin form bird's nest peptide microcapsules; the hydrophobic amino acids of the bird's nest peptide in the bird's nest peptide microcapsules are located in the cavity of γ-cyclodextrin.

[0056] In some embodiments, the average particle size of the bird's nest peptide microcapsules is 486.5nm-567.7nm; for example, it can be but not limited to 486.5nm, 490nm, 500nm, 510nm, 520nm, 530nm, 540nm, 550nm, 560nm, 567.7nm or a range between any two of the above values.

[0057] The second aspect of the present application provides a method for preparing a bird's nest peptide composition, comprising the following steps: mixing bird's nest peptide and γ-cyclodextrin in a mass ratio of 1:(3-7) to prepare a bird's nest peptide composition.

[0058] In some embodiments, the preparation method of the bird's nest peptide composition includes the following steps: mixing the bird's nest peptide and γ-cyclodextrin, adding a solvent to prepare a mixed solution; heating and stirring the mixed solution; pre-freezing and freeze-drying the heated mixed solution to prepare a bird's nest peptide composition.

[0059] The third aspect of the present application provides a method for enhancing the flavor and long-lasting release of bird's nest peptides, comprising the following steps: mixing bird's nest peptides and γ-cyclodextrin in a mass ratio of 1:(3-7) to prepare a bird's nest peptide composition.

[0060] In some embodiments, the method for enhancing the flavor and long-term release of bird's nest peptides comprises the following steps: mixing bird's nest peptides and 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.

[0061] It should be noted that after freeze-drying, the freeze-dried product may be crushed and sieved. In some optional embodiments, the crushed freeze-dried product may be sieved using a 40-60 mesh sieve.

[0062] Understandably, the above method can effectively reduce the bad taste of bird's nest peptide. The technicians of this application speculate that this may be because: when the mixed solution is heated, at least part of the bird's nest peptide and γ-cyclodextrin form bird's nest peptide microcapsules, and the hydrophobic amino acids of the bird's nest peptide in the bird's nest peptide microcapsules are located in the cavity of γ-cyclodextrin; since the hydrophobic amino acids in the bird's nest peptide present an unpleasant taste, and the cavity of γ-cyclodextrin is also hydrophobic, the hydrophobic amino acids of the bird's nest peptide in the bird's nest peptide microcapsules can be combined with the cavity of γ-cyclodextrin. During the process of taking the bird's nest peptide solution, the probability of the hydrophobic amino acids contacting the tongue is greatly reduced, so that the user can only slightly feel or even not feel the bad taste or flavor. In addition, γ-cyclodextrin has a slight sweetness, which can also mask the bad taste of the bird's nest peptide.

[0063] Furthermore, through the above-mentioned bird's nest peptide flavor enhancement and long-term release method, the premature degradation of bird's nest peptide in the body can be controlled and slowed down, and the complete absorption of bird's nest peptide can be promoted; at the same time, it will not affect the antioxidant activity of bird's nest peptide.

[0064] In some embodiments, the mass ratio of bird's nest peptide to γ-cyclodextrin is 1:(3-6).

[0065] In some embodiments, the weight percentage of the bird's nest peptide in the mixed solution is 1%-10%. When the weight percentage of the bird's nest peptide in the mixed solution is within the above range, the concentrations of γ-cyclodextrin and bird's nest peptide are moderate, and the probability of γ-cyclodextrin including the bird's nest peptide to form microcapsules is greater. As an example, the weight percentage of the bird's nest peptide in the mixed solution can 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 a range between any two of the above values.

[0066] In some embodiments, the heating temperature is 40°C-80°C; for example, it can 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 a range between any two of the foregoing values. When the heating temperature is within the above range, γ-cyclodextrin can be fully dissolved in the solvent, which helps to drive the formation of bird's nest peptide-γ-cyclodextrin microcapsules.

[0067] The heating time is 60 min-180 min; for example, it can be but 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 a range between any two of the above values.

[0068] As a possible embodiment, the pre-freezing temperature is -80°C; the pre-freezing time is 6h-24h; for example, it can be but not limited to 6h, 7h, 8h, 9h, 10h, 11h, 12h, 13h, 14h, 15h, 16h, 17h, 18h, 19h, 20h, 21h, 22h, 23h, 24h or a range between any two of the above values.

[0069] In some embodiments, the freeze-drying temperature is between -35°C and -45°C; 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 any range between any two of the foregoing values. When the freeze-drying temperature is within this range, the freeze-dried powder is smooth and intact, has a low moisture content, is easy to store, and saves energy.

[0070] The freeze-drying time is 24h-48h; for example, it can be but not limited to 24h, 25h, 27h, 30h, 33h, 35h, 38h, 40h, 43h, 45h, 48h or a range between any two of the above values.

[0071] In some embodiments, the solvent comprises purified water.

[0072] The fourth aspect of the present application further provides a use of the bird's nest peptide composition of the first aspect in the preparation of food, medicine and / or skin care products.

[0073] The technical solution of this application is described in detail below with reference to specific embodiments.

[0074] It should be noted that, among the bird's nest peptides used in the following examples and comparative examples, the mass proportion of the molecular weight below 1 kDa is 37.28%, the mass proportion of the molecular weight in the range of 1 to 5 kDa is 42.44%, and the mass proportion of the molecular weight above 5 kDa is 20.28%.

[0075] 1. Preparation of bird's nest peptide solution

[0076] Example 1

[0077] The bird's nest peptide and γ-cyclodextrin are evenly mixed in a mass ratio of 1:3, and purified water is added to prepare a mixed solution with a final concentration of 1% of the bird's nest peptide; the mixed solution is stirred and reacted at 50°C for 60 minutes, placed in a -80°C pre-freeze for 8 hours, and then placed in a -35°C freeze-dried for 24 hours, crushed, passed through a 40-mesh sieve, and purified water is added thereto to prepare a bird's nest peptide solution with a final mass concentration of 0.05% of the bird's nest peptide, and aseptically filled.

[0078] Examples 2-8

[0079] The preparation methods of the bird's nest peptide solutions in Examples 2-8 are substantially similar to the preparation method of the bird's nest peptide in Example 1, with the main differences being at least one of the mass ratio of bird's nest peptide to γ-cyclodextrin, the mass concentration of bird's 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 bird's nest peptide in the bird's nest peptide solution. See Table 1 for details.

[0080] It should be noted that the final mass concentration of the bird's nest peptide in the bird's nest peptide solution refers to the percentage of the total mass of the bird's nest peptide contained in the bird's nest peptide solution to the total mass of the bird's nest peptide solution; the mass concentration of the bird's nest peptide in the mixed solution refers to the mass proportion of the bird's nest peptide in the mixed solution.

[0081] Comparative Example 1

[0082] The difference between Comparative Example 1 and Example 1 is that α-cyclodextrin is used instead of γ-cyclodextrin, and all other conditions are the same. See Table 1 for details.

[0083] Comparative Example 2

[0084] The difference between Comparative Example 2 and Example 1 is that β-cyclodextrin is used instead of γ-cyclodextrin, and all other conditions are the same. See Table 1 for details.

[0085] Table 1

[0086] Among them, n1 represents the mass ratio of bird's nest peptide and cyclodextrin, w1 represents the mass concentration of bird's 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 bird's nest peptide in the bird's nest peptide solution.

[0087] Comparative Example 3

[0088] The bird's nest peptide was dissolved in purified water to prepare a bird's nest peptide solution with a final mass concentration of 0.05%, and the solution was aseptically filled.

[0089] Comparative Example 4

[0090] The bird's nest peptide was dissolved in purified water to prepare a bird's nest peptide solution with a final mass concentration of 0.1%, and the solution was aseptically filled.

[0091] Comparative Example 5

[0092] The bird's nest peptide was dissolved in purified water to prepare a bird's nest peptide solution with a final mass concentration of 0.2%, and the solution was aseptically filled.

[0093] 2. Performance test

[0094] Test 1

[0095] Determine the encapsulation efficiency of bird's nest peptides by cyclodextrin and objectively evaluate it using the electronic tongue intelligent taste analysis system

[0096] The taste values ​​of the bird's nest peptide solutions prepared in Examples 1-6 and Comparative Examples 1-5 were determined by the following procedures:

[0097] (1) Encapsulation efficiency determination: Measure the absorbance of different concentrations of bird's nest peptide at 280nm, draw a standard curve, and use it to calculate the bird's nest peptide content in the sample. The encapsulation efficiency is calculated as follows:

[0098] (2) Electronic Tongue Taste Analysis: The system was calibrated and self-checked before each test. The bird's nest peptide solutions prepared in Examples 1-6 and Comparative Examples 1-5 were placed in measurement cups, respectively. 30M KCl and 0.3M tartaric acid were used as reference solutions. The bitterness, astringency, and sweetness of the samples were quantified using the bitterness sensor (CO0), astringency sensor (AE1), and sweetness sensor (GL1), respectively, of the electronic tongue system.

[0099] The encapsulation efficiency test results and electronic tongue taste analysis results are shown in Table 2.

[0100] Table 2

[0101] As shown in Table 2, the encapsulation efficiency of the bird's nest peptide in Example 1 is significantly higher than that of the bird's nest peptide in Comparative Examples 1-2, and compared with the bird's nest peptide solutions in Comparative Examples 1-2, the bird's nest peptide solution in Example 1 has lower astringency and bitterness values; indicating that at least part of the bird's nest peptide and γ-cyclodextrin form microcapsules, and γ-cyclodextrin has a larger internal cavity, which can accommodate more bird's nest peptide molecules; and the encapsulation efficiency is negatively correlated with the astringency and bitterness values. The higher the encapsulation efficiency, the lower the astringency and bitterness values. At the same time, the hydrophobic amino acids of the bird's nest peptide in the microcapsule are located in the cavity of γ-cyclodextrin. Since the bitterness and astringency of the bird's nest peptide are hydrophobic amino acids, and the cavity of γ-cyclodextrin is also hydrophobic, the hydrophobic amino acids of the bird's nest peptide in the microcapsule can bind to the cavity of γ-cyclodextrin, thereby reducing the bitterness and astringency of the bird's nest peptide.

[0102] From the results of Examples 1-3, it can be seen that with the increase in the amount of γ-cyclodextrin, the encapsulation rate of the bird's nest peptide further increased, and the astringency value and bitterness value further decreased; this shows that the encapsulation rate is negatively correlated with the astringency value and bitterness value, and the higher the encapsulation rate, the lower the astringency value and bitterness value.

[0103] From the results of Examples 3-5, it can be seen that under the condition that the ratio of γ-cyclodextrin to bird's nest peptide remains unchanged, as the final concentration of bird's nest peptide in the bird's nest peptide solution increases, the embedding rate of bird's nest peptide, the bitterness value and astringency value of the bird's nest peptide solution change slightly and remain almost unchanged; indicating that γ-cyclodextrin can significantly improve the unpleasant taste of bird's nest peptide.

[0104] From the results of Examples 1-3, it can be seen that as the addition ratio of γ-cyclodextrin increases, the sweetness value of the bird's nest peptide solution gradually increases; from the results of Examples 3-5, it can be seen that as the final concentration of bird's nest peptide in the bird's nest peptide solution increases, the sweetness value of the bird's nest peptide solution also gradually increases; this is because γ-cyclodextrin itself has a slightly sweet taste and can increase the sweetness of the bird's nest peptide solution.

[0105] From the comparison of the results of Example 3-5 and Comparative Example 3-5, it can be seen that the bitterness value and astringency value of the bird's nest peptide solution in Comparative Example 3-5 are significantly higher than the bitterness value and astringency value of the bird's nest peptide solution in Example 3-5, respectively, and the bitterness value and astringency value of the bird's nest peptide solution in Comparative Example 3-5 increase significantly with the increase of the bird's nest peptide concentration, while the bitterness value and astringency value of the bird's nest peptide solution in Example 3-5 do not change significantly with the increase of the bird's nest peptide concentration; indicating that γ-cyclodextrin can significantly improve the unpleasant taste of bird's nest peptide.

[0106] Test 2

[0107] The following method was used to determine the release rate, molecular weight distribution and ABTS of the bird's nest peptide solutions in Examples 1-3 and 6 and Comparative Examples 1-3 during in vitro gastrointestinal simulated digestion. + Free radical scavenging ability, the specific operations are as follows:

[0108] (1) In vitro digestion simulation: Take 50.0 mL of sample, adjust the sample pH to 2.00±0.02 with 6.0 mol / L HCl solution, add the sample to 125 mg of pepsin dissolved in HCl solution (0.1 mol / L, 2.5 mL), and incubate in a 37°C water bath for 2 h. Then, adjust the pH of the sample obtained after the previous incubation to 7.0±0.02 with 1.0 mol / L NaHCO3, and then add NaHCO3 solution (0.5 mol / L, 5.0 mL) containing 125 mg of pancreatic enzyme and 250 mg of bile acid. Continue incubation under the above conditions for 4 h, centrifuge, and collect the supernatant.

[0109] (2) Determination of molecular weight distribution: Referring to the determination method of collagen peptides in GB 31645-2018, the molecular weight distribution of the samples before and after digestion was determined by high performance size exclusion chromatography. The results are shown in Table 3.

[0110] (3)ABTS + Free radical scavenging ability test: 7.0mmol / L 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt aqueous solution and 2.45mmol / L potassium persulfate were mixed in a 1:1 (v / v) ratio and reacted at room temperature in the dark for 12-16 hours to obtain ABTS. + Then dilute it with 1.0mmol / L PBS buffer to make the absorbance at 734nm 0.70±0.02. Dissolve 0.4mL of the diluted microcapsule bird's nest peptide water or original bird's nest peptide water and add the diluted ABTS + 4.0 mL of solution was reacted in the dark for 6 min and the absorbance A1 was measured at 734 nm. ABTS was replaced by distilled water. + The solution was used as a blank to measure the absorbance A2, and distilled water was used instead of the sample as a control group to measure the absorbance A0. The results are shown in Figure 1.

[0111] Table 3

[0112] From the results of Examples 1-3 and 6 and Comparative Examples 1-3 in Table 3, it can be seen that after digestion, the proportion of bird's nest peptides with a molecular weight of less than 1 kDa increased to varying degrees, and the proportions of bird's nest peptides with a molecular weight of 1 to 5 kDa and above 5 kDa decreased to varying degrees, indicating that the bird's nest peptides were hydrolyzed to varying degrees during the digestion process.

[0113] From the results of Example 1 and Comparative Examples 1-2, it can be seen that the degree of change in the distribution of the molecular weight of the bird's nest peptide in Example 1 is less than that in the comparative examples 1-2; from the results of Examples 1-3, it can be seen that as the amount of γ-cyclodextrin increases, the degree of change in the molecular weight distribution of the bird's nest peptide after digestion gradually decreases; indicating that at least part of the bird's nest peptide and γ-cyclodextrin form microcapsules, and γ-cyclodextrin microcapsule technology can effectively delay the release of the bird's nest peptide and protect the structure of the bird's nest peptide, which helps it to exert its physiological activity.

[0114] ABTS + After the free radicals are removed, their absorbance at 734nm decreases, based on which the effect of a substance on ABTS can be determined. + The free radical scavenging ability is used to characterize the antioxidant activity of the substance. As shown in Figure 1, the free radical scavenging ability of ... + The free radical scavenging capacity and the bird's nest peptide solution in comparative example 3 to ABTS + There is no significant difference in the free radical scavenging capacity. The bird's nest peptide solution in Example 4 has no significant difference in the free radical scavenging capacity. + The free radical scavenging capacity and the bird's nest peptide solution in comparative example 4 to ABTS + There is no significant difference in the free radical scavenging capacity. In Example 5, the bird's nest peptide solution has no significant difference in the free radical scavenging capacity. + The free radical scavenging capacity and the bird's nest peptide solution in comparative example 5 on ABTS + There is no significant difference in the free radical scavenging ability; it shows that under 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 without bird's nest peptide microcapsules have a better effect on ABTS + The free radical scavenging rate is basically the same, and the formation of microcapsules by γ-cyclodextrin and bird's nest peptide does not reduce the antioxidant activity of bird's nest peptide.

[0115] From the comparison of the results of Example 3-5 and the results of Comparative Example 3-5, it can be seen that with the increase of the content of bird's nest peptide, the bird's nest peptide solution containing bird's nest peptide microcapsules and the bird's nest peptide solution without bird's nest peptide microcapsules have different effects on ABTS. + The free radical scavenging rates were significantly increased, indicating that γ-cyclodextrin inclusion of bird's nest peptide retained the excellent antioxidant activity of bird's nest peptide.

[0116] From the comparison of the results of Examples 1-3, it can be seen that when the final mass concentration of bird's nest peptide in the bird's nest peptide solution is the same, the bird's nest peptide solution prepared under different conditions has the same effect on ABTS. + There was no significant difference in the free radical scavenging rate.

[0117] Test 3

[0118] The turbidity of the bird's nest peptide solutions in Examples 1-6 and Comparative Examples 1-5 was determined by the following method. The specific operation is as follows:

[0119] The sample was placed in a sample bottle and the turbidity was measured using a turbidimeter.

[0120] Table 4

[0121] As shown in Table 4, the results of Examples 1-5 show that when the ratio of bird's nest peptide to γ-cyclodextrin increases to 1:7, the turbidity increases significantly, which leads to a decrease in the apparent quality of the bird's nest peptide solution. Therefore, the ratio of bird's nest peptide to γ-cyclodextrin should not be too large. In addition, further increasing the ratio of γ-cyclodextrin does not significantly increase the encapsulation efficiency, nor does it significantly reduce the bitterness and astringency. Taking into account factors such as encapsulation effect, taste, and production cost, the mass ratio of bird's nest peptide to γ-cyclodextrin is preferably 1:(3-6).

[0122] The technical features of the above-mentioned embodiments can be combined arbitrarily. In order to make the description concise, not all possible combinations of the technical features in the above-mentioned embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0123] The above-described embodiments merely represent several implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the patent application. It should be noted that a person of ordinary skill in the art may make various modifications and improvements without departing from the spirit of the present application, and these modifications and improvements fall within the scope of protection of the present application. Therefore, the scope of protection of the present patent application shall be determined by the appended claims.

Claims

1. A bird's nest peptide composition, characterized in that: It comprises bird's nest peptide and gamma-cyclodextrin, wherein the mass ratio of the bird's nest peptide to the gamma-cyclodextrin is 1:(3-7).

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

3. The bird's nest peptide composition according to any one of claims 1 to 2, characterized in that The bird's nest peptide composition is a lyophilized powder or a bird's nest peptide solution.

4. The bird's nest peptide composition according to claim 3, characterized in that The freeze-dried powder is prepared by mixing the bird's nest peptide and the gamma-cyclodextrin to prepare a mixed solution, and then heating, pre-freezing and freeze-drying the mixed solution.

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

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

7. A method for preparing the bird's nest peptide composition according to any one of claims 1 to 6, characterized in that: The method comprises the following steps: mixing the bird's nest peptide and the gamma-cyclodextrin in a mass ratio of 1:(3-7) to prepare the bird's nest peptide composition.

8. The method for preparing the bird's nest peptide composition according to claim 7, characterized in that: The steps include: The bird's nest peptide and the γ-cyclodextrin are mixed, and a solvent is added to prepare a mixed solution; heating and stirring the mixed solution; The heated mixed solution is pre-frozen and freeze-dried to prepare the bird's nest peptide composition.

9. A method for enhancing the flavor and long-term release of bird's nest peptides, characterized in that: The method comprises the following steps: mixing bird's nest peptide and gamma-cyclodextrin in a mass ratio of 1:(3-7) to prepare a composition.

10. The method for enhancing the flavor and long-lasting release of bird's nest peptides according to claim 9, characterized in that: The steps include: The bird's nest peptide and the γ-cyclodextrin are mixed, and a solvent is added to prepare a mixed solution; heating and stirring the mixed solution; The heated mixed solution is pre-frozen and freeze-dried.

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

12. The method for enhancing the flavor and long-term release of bird's nest peptides according to any one of claims 10 to 11, characterized in that: The bird's nest peptide accounts for 1%-10% by mass in the mixed solution.

13. The method for enhancing the flavor and long-lasting release of bird's nest peptides according to any one of claims 10 to 12, characterized in that: The heating temperature is 40°C-80°C, and the heating time is 60min-180min.

14. The method for enhancing the flavor and long-lasting release of bird's nest peptides according to any one of claims 10 to 13, characterized in that: The pre-freezing temperature is -80°C and the pre-freezing time is 6h-24h.

15. The method for enhancing the flavor and long-lasting release of bird's nest peptides according to any one of claims 10 to 14, characterized in that: The freeze-drying temperature is -35°C to -45°C, and the time is 24h-48h.

16. The method for enhancing the flavor and long-term release of bird's nest peptides according to any one of claims 10 to 15, characterized in that: The solvent includes purified water.

17. Use of the bird's nest peptide composition according to any one of claims 1 to 6 in the preparation of food, medicine and / or skin care products.

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