Preparation Of Antioxidant Egg White Peptide And Development Of Their Products

This experiment is a study of the “Key Technology and Product Development of Nutritional Leisure Series Egg Products Processing” project of Jilin Provincial Department of Science and Technology.Protein is a high-molecular organic compound with a complex structure and is one of the seven dietary nutrients in humans.The growth and development of the human body,the renewal of aging cells,and the repair of tissue damage are all inseparable from proteins.Once the protein is lacking,it will not only affect the physical development and intellectual development,but also make the whole physiology in an abnormal state,the immune function is low,and the resistance to infectious diseases is reduced.In some under-developed areas in China,there is still a lack of protein supply.Therefore,the vigorous development of protein products is of great significance for solving the problem of insufficient protein supply.In recent years,scientific research has found that the absorption of proteins by humans is mainly absorbed in the form of small peptides.This major discovery has made people realize that supplemental peptides are the method of rapidly supplementing proteins.Liposome is an artificial membrane whose compositional structure is similar to that of the cell membrane and thus enables better fusion with the cell membrane.The use of liposomes to encapsulate peptides can ensure better absorption of peptides by the human body,increase the solubility of the peptides,and at the same time ensure the stability of peptides in the gastrointestinal tract and avoid the destruction of peptides by gastrointestinal digestive fluids.At present,the juice beverage protein content in the market is almost zero,containing more carbohydrates and other substances.Therefore,the innovation of this paper lies in the development of antioxidant egg white peptide nano liposome fruit juice drinks,which can meet the people's protein intake in the process of drinking beverages,make up for the zero-protein gap in the juice drinks market,and can satisfy more people The pursuit of health.In this study,egg yolk lecithin and cholesterol were the raw materials of liposome wall materials.The encapsulation efficiency,particle size,and PDI were used as indicators to measure the pros and cons of liposome preparation.Reverse oxidation was used to prepare anti-oxidant egg white peptide lipids.The in vitro method was used to determine the entrapment efficiency of liposomes.The single-factor and response surface Box-Behnken binding method was used to optimize the preparation parameters of liposomes.The sensory evaluation method was used in this experiment and the single factor and orthogonal test were used.A kind of antioxidant egg white peptide liposome fruit juice beverage was obtained,which made up for the blank of zero protein in fruit juice beverage on the market.The test yielded the following results:(1)On the basis of the results obtained by single-factor experiments,the optimal process parameters were selected by the Box-Behnken design of response surface methodology for the preparation of antioxidative egg white peptide liposomes,and the optimal process parameters were obtained by response surface methodology.The first ultrasound time was 5 minutes,the second ultrasound time was 4 minutes,the aqueous phase volume was 4.7 mL,and the ratio of lipid to gallbladder was 8.5:1.The actual encapsulation efficiency of the antioxidant egg white peptide nanoliposomes obtained under this condition was 96.69%.(2)For the stability,sustained release and anti-oxidation properties of the liposomes before and after storage,it was found that different time,temperature and pH of the environment will have a certain impact on its stability.Overall,the test The prepared liposomes have better stability.When the temperature rose from 25°C to 45°C,the preservation rate only decreased by 4.09%.When the temperature rose to 100 °C,the preservation rate of liposomes decreased from 79.86% to 10.43%.When the temperature rises to a certain value,the leakage of anti-oxidation peptides in the liposome will be accelerated,resulting in a decrease in the preservation rate.When the pH was 2.0,the liposome preservation rate was 84.33%;when the pH was 7.0,the liposome preservation rate was 93.62%;when the pH was 12.0,the liposome preservation rate reached 87.01%.In the experiment,the simulated intestinal pH environment and simulated gastric pH environment found that liposomes played a major role in sustained release.Liposomes under simulated gastric acid pH conditions,the release rate of antioxidant egg white peptide within 3 h was close to 100%,and the cumulative release of antioxidant egg white peptide liposomes reached 54.73%.In simulated intestinal fluid,antioxidant egg white peptide liposomes The cumulative release reached 56.30%.The results showed that the anti-oxidant egg white peptide liposomes had a certain sustained release effect under simulated gastric acid pH conditions and could prolong the release time of antioxidative egg white peptides.The embedded antioxidant egg white peptides still possessed antioxidative activity.When the antioxidant egg white peptide liposomes were 100 ?M,the free radical scavenging rate of DPPH could reach 48.95%,and the free radical scavenging rate of ABTS could reach 64.49%.After storage,the antioxidant egg white peptides still showed greater antioxidant activity than the antioxidant egg white peptide liposomes.When the antioxidant egg white peptide liposomes were stored at 100 ?M,the DPPH radical scavenging rate only decreased by 16.68%,and the ABTS radical scavenging rate only decreased.13.88%;demonstrated that liposomes played a protective role against oxidized egg white peptides,making antioxidant egg white peptides more stable.(3)The single factor and orthogonal test of the juice formulation was performed on the antioxidant egg white peptide liposome fruit juice beverage with the sensory evaluation as the index.The best fruit juice formula combination was: the addition amount of xylitol was 25%.The amount of orange juice concentrate was 35%,and that of lemon juice was 3%.Using the evaluation of the stable and sexy officer as the index,a single factor and orthogonal test was conducted to optimize the ratio of stabilizers in the fruit juice beverage.The optimal combination of stabilizers was: the amount of pectin added was 0.06%,and the addition of xanthan gum was used.The amount was 0.03%,and the amount of carrageenan added was 0.05%.The amount of sodium carboxymethyl cellulose added was 0.05%.(4)During the storage period of the prepared antioxidant egg white peptide liposome fruit juice beverage,it was found that during the storage period of the liposome fruit juice beverage,the mouthfeel was changed little during the 90-day storage period.Within the acceptable range;the 90-day shelf-life microbiological testing indicator meets the national standard,so it can be safely consumed;the turbidity of the liposome juice beverage measured during the 90-day storage period changes little,and the 90-day storage The precipitation rate of the liposome fruit juice beverage measured during the period was also very low,indicating that the stability of the liposome juice beverage is good.