Shaanxi BLOOM Tech Co., Ltd. yog ib qho ntawm cov kws tshaj lij thiab cov neeg muag khoom ntawm cov nplej oligopeptide hauv Suav teb. Txais tos rau cov lag luam wholesale bulk zoo nplej oligopeptide muag ntawm no los ntawm peb lub hoobkas. Kev pabcuam zoo thiab tus nqi tsim nyog muaj.
Nplej oligopeptideyog ib qho me me -molecule cog active oligopeptide ua los ntawm cov nplej gluten los ntawm kev tsom enzymatic hydrolysis, membrane sib cais thiab purification, refining thiab ziab. Nws qhov hnyav molecular yog concentrated nyob rau hauv thaj tsam ntawm 200-1000 Da, muaj cov amino acid chains nrog 2 mus rau 6 residues. Featuring dej solubility zoo heev, acid thiab alkali tsis kam, siab thermal stability, thiab ncaj qha tib neeg nqus tsis zom, nws yog txawv txawv los ntawm hom nplej protein thiab macromolecular polypeptides.
Peb Cov Khoom Muag Khoom
Nplej OligopeptideCOA
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| Certificate of Analysis | ||
| Compound npe | Nplej Oligopeptide | |
| Qib | Pharmaceutical qib | |
| Ntau | 44g | |
| Ntim txheem | PE hnab + Al foil hnab | |
| Chaw tsim tshuaj paus | Shaanxi BLOOM TECH Co., Ltd | |
| Ntau No. | 202601090056 | |
| MFG | Peb 9, 2026 | |
| EXP | Peb 8, 2029 | |
| Qauv | N\A | |
| Yam khoom | Enterprise txheem | Kev txheeb xyuas qhov tshwm sim |
| Qhov tshwm sim | Dawb los yog yuav luag dawb hmoov | Ua raws |
| Cov ntsiab lus dej | Tsawg dua lossis sib npaug li 5.0% | 0.40% |
| Poob rau ziab | Tsawg dua lossis sib npaug li 1.0% | 0.21% |
| Hnyav Hlau | Pb Tsawg dua lossis sib npaug li 0.5ppm | N.D. |
| Tsawg dua lossis sib npaug li 0.5ppm | N.D. | |
| Hg Tsawg dua lossis sib npaug li 0.5ppm | N.D. | |
| Cd Tsawg dua lossis sib npaug li 0.5ppm | N.D. | |
| Purity (HPLC) | Ntau dua lossis sib npaug li 99.0% | 99.98% |
| Ib qho impurity | <0.8% | 0.42% |
| Tag nrho microbial suav | Tsawg dua lossis sib npaug li 750cfu / g | 205 |
| E. Coli | Tsawg dua lossis sib npaug li 2MPN / g | N.D. |
| Salmonella | N.D. | N.D. |
| Ethanol (los ntawm GC) | Tsawg dua lossis sib npaug li 5000ppm | 420ppm ua |
| Cia | Khaws rau hauv qhov chaw kaw, tsaus, thiab qhuav hauv qab 2-8 degree | |
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Daim ntawv thov hauv Kev Lag Luam Khoom Noj
Hmoov Khoom Txhim Kho
nplua nuj nyob rau hauv glutamic acid thiab hydrophilic amino acid residues,hom qoob mog oligopeptidetuaj yeem tsim cov ntawv cog lus hydrogen nrog cov hmoov txhuv nplej siab thiab dej molecules hauv cov khoom lag luam hmoov txhawm rau ntxiv dag zog rau gluten network qauv. Khoom noj khoom haus ntxiv nrog 0.5% -1.5% (feem ntau) cov khoom qhia tau zoo heev txhim kho viscoelasticity, stability thiab extensibility, nrog rau nce fermentation qhov siab thiab roj retention tus nqi, nrog rau txo ncov viscosity thiab tawg tus nqi, uas zoo inhibits starch gelatinization thiab retrogradation.
Hauv kev tsim cov khob cij, qhov sib ntxiv ntawm 1% cov khoom tuaj yeem txhim kho cov khob cij tshwj xeeb ntim thiab sab hauv kev ntxhib los mos, cov hmoov txhuv nplej siab crystallinity, qeeb deterioration thiab ntev txee lub neej. Tsis tas li ntawd, cov khoom tuaj yeem siv rau hauv steamed buns, noodles thiab lwm yam khoom los txhim kho saj thiab noj zaub mov muaj nqis, thiab daws cov teeb meem ntawm kev yooj yim retrogradation thiab ntxhib ntxhib los mos ntawm cov khoom siv hmoov nplej.
Nutrient Fortifier rau cov khoom siv mis nyuj
Ntxiv cov khoom thaum lub sij hawm yogurt fermentation tuaj yeem ua rau luv luv lub voj voog fermentation thiab txhim kho cov khoom zoo nkauj thiab cov khoom zoo.
Muaj ntau ceg -chain amino acids suav nrog leucine, isoleucine thiab valine txhim kho cov khoom noj muaj txiaj ntsig ntawm yogurt, lub sijhawm no txhim kho cov khoom ruaj khov thiab txo cov dej nag.Nyob rau hauv cov dej haus, cheese thiab lwm yam khoom siv mis nyuj, cov khoom siv los ua cov khoom noj muaj zog ntxiv rau cov protein thiab active peptides, optimize cov khoom noj khoom haus thiab saj, ua kom zoo rau cov menyuam yaus thiab cov laus.
Cov khoom siv raw rau cov dej haus ua haujlwm
Nrog rau cov dej solubility zoo heev, thermal stability thiab acid-puag kuj, cov khoom yog cov khoom lag luam zoo rau cov dej haus.
Nws cov tshuaj tiv thaiv- qaug zog thiab antioxidant ua rau kev txhim kho cov dej haus ua kis las, pab cov neeg ncaws pob ua kom muaj zog sai sai, txo cov leeg nqaij qaug zog thiab ua kom lub cev rov qab los.Piv txwv li, taurine- cov dej qab zib peptide muaj 1.0% cov khoom tuaj yeem txo cov ntshav lactic acid, malondialdehyde thiab ntshav lub cev ua kom cov ntsiab lus urea nitrogen thiab dissipation ntawm tib neeg. ua tau zoo txo kev tawm dag zog-ua rau qaug zog. Tsis tas li ntawd, cov khoom siv tuaj yeem siv los txhim kho kev tiv thaiv kab mob - tswj hwm thiab tiv thaiv - dej haus kom txaus siab rau kev noj qab haus huv ntawm cov neeg siv khoom sib txawv.
Daim ntawv thov hauv Health Food Industry
Kev tiv thaiv kab mob -Kev tswj cov zaub mov noj qab haus huv
Cov khoom lag luam tswj hwm lub cev tiv thaiv kab mob los ntawm kev txhim kho cov haujlwm ntawm lub cev tiv thaiv kab mob thiab hloov kho cov theem ntawm cov kab mob inflammatory.Cov khoom npaj los ntawm alkaline protease hydrolysis tuaj yeem txhawb cov lymphocyte proliferation, ntxiv dag zog rau phagocytic kev ua haujlwm ntawm macrophages, thiab txhim kho lub cev tiv thaiv kab mob. Khoom noj khoom haus ntxiv nrog 1.0-5.0 g / kg cov khoom tuaj yeem txhim kho kev tiv thaiv kab mob ntawm tes, kev tiv thaiv kab mob humoral thiab kev ua haujlwm ntawm tes tua neeg, tsim rau cov neeg muaj kev tiv thaiv qis xws li cov neeg laus thiab cov neeg mob rov qab ua haujlwm.
Nws cov txheej txheem ntawm kev ua haujlwm yog cuam tshuam rau kev ua kom Tus Xov Tooj- zoo li receptors thiab txhawb kev tso tawm ntawm lub cev tiv thaiv kab mob, uas pab ua kom lub cev tsis muaj zog thiab txo qhov tshwm sim ntawm cov kab mob.
Antioxidant thiab Anti-Aging Health Foods
Lub davhlau ya nyob twg cov amino acid residues ntawm cov khoom muaj phenolic hydroxyl pawg, imidazole thiab lwm yam qauv, uas ua raws li hydrogen pub rau scavenge dawb radicals, qhib lub Keap1-Nrf2 signaling txoj kev, upregulate cov kev qhia ntawm antioxidant enzymes xws li superoxide dismutase thiab catalase, thiab txo cov theem ntawm lipid peroxidation.Hauv vivoCov kev sim tau pom tias cov khoom tuaj yeem txhawb nqa tag nrho cov haujlwm superoxide dismutase thiab qib glutathione hauv nas daim siab, txo oxidative kev nyuaj siab puas tsuaj thiab ncua cellular senescence.
Yog li, cov khoom lag luam tau siv dav hauv kev tiv thaiv- cov zaub mov noj qab haus huv, uas txhim kho daim tawv nqaij thiab ncua kev laus ntawm lub cev, ua rau cov neeg laus - laus, cov neeg laus thiab cov tshuaj tiv thaiv antioxidant- xav tau cov neeg.
Kev Noj Qab Haus Huv Kev Noj Qab Haus Huv Kev Noj Qab Haus Huv
Cov khoom no yog ib qho ntuj angiotensin-hloov enzyme (ACE) inhibitory peptide. Nws sib tw khi rau cov chaw nquag ntawm ACE, thaiv kev hloov pauv ntawm angiotensin I rau angiotensin II, yog li ua kom cov hlab ntsha thiab txo cov ntshav siab.
Peptide fragments suav nrog Ile-Leu-Arg thiab Ile-Leu-Pro-Arg hauvhom qoob mog oligopeptidemuaj peev xwm inhibit thrombin kev ua, txhawb vasodilation, upregulate cholesterol 7 -hydroxylase qhia, txo cov roj cholesterol synthesis, thiab tiv thaiv thrombosis thiab atherosclerosis. Cov khoom noj noj qab haus huv muaj feem tsim nyog rau cov neeg mob ntshav siab thiab hyperlipidemic, pab tswj cov ntshav siab thiab ntshav lipids thiab tiv thaiv kab mob plawv.
Ntshav Qab Zib- Tswj Cov Khoom Noj Zoo
Cov khoom no inhibits cov dej num ntawm -glucosidase, -amylase thiab dipeptidyl peptidase-IV (DPP-} IV), ncua kev decomposition thiab nqus ntawm carbohydrates, txhawb nqa insulin secretion, thiab tswj cov qib qabzib hauv cov ntshav.
Cov khoom lag luam nrog qhov hnyav dua li 1 kDa ua pov thawj qhov siab tshaj plaws -glucosidase inhibitory kev ua haujlwm. Peptide ntu xws li LDLQR thiab AGGFR tuaj yeem sib tw khi rau enzyme active sites thiab txo tus nqi ntawm cov ntshav qabzib. Tsis tas li ntawd, cov khoom lag luam tuaj yeem cuam tshuam cov lus teb inflammatory ntawm pancreatic -cells thiab tswj cov insulin secretion ua haujlwm, ua rau nws tsim nyog rau cov neeg mob ntshav qab zib hom 2 thiab cov neeg muaj ntshav qabzib siab los pab txhim kho cov piam thaj metabolism.
Daim ntawv thov hauv Pharmaceutical thiab Tshuaj Txhua Hnub Kev Lag Luam
Cov neeg nqa tshuaj thiab cov khoom ntxiv
Nrog rau cov dej zoo solubility, muaj zog antioxidant muaj peev xwm thiab siab biocompatibility, cov khoom yuav siv tau raws li ib tug neeg nqa tshuaj los tiv thaiv cov tshuaj ua si thiab txhim khu bioavailability. Microcapsules npaj nrog cov khoom raws li cov khoom siv phab ntsa thiab vitamin D raws li cov khoom tseem ceeb muaj thermal stability thiab gastric ib puag ncig stability, uas tiv thaiv vitamin D kev ua si thiab ntev txee lub neej. Tsis tas li ntawd, cov khoom muaj peev xwm ua tau raws li ib tug kws excipient los txhim kho cov tshuaj solubility thiab stability, txo cov tshuaj irritation.
Nws muaj feem xyuam rau kev npaj ntawm qhov ncauj thiab txhaj tshuaj, tshwj xeeb tshaj yog rau kev xa cov tshuaj protein thiab polypeptide.
Cov khoom siv tshuaj lom neeg txhua hnub thiab kho tawv nqaij
Cov khoom muaj antioxidant, moisturizing thiab daim tawv nqaij barrier kho teebmeem, thiab yuav siv tau nyob rau hauv kev tsim kho ntawm daim tawv nqaij cov khoom. Nws cov dawb radical scavenging muaj peev xwm txo cov tawv nqaij puas tsuaj los ntawm ultraviolet hluav taws xob thiab ib puag ncig muaj kuab paug thiab ncua kev laus ntawm daim tawv nqaij.
Muaj ntau cov amino acids ntxiv cov khoom noj rau ntawm daim tawv nqaij, txhawb collagen synthesis, thiab txhim kho daim tawv nqaij elasticity thiab luster. Tsis tas li ntawd, nws tuaj yeem kho cov tawv nqaij puas, ntxiv dag zog rau daim tawv nqaij ua haujlwm, thiab txo qhov tsis xis nyob ntawm cov tawv nqaij rhiab thiab qhuav, haum rau moisturizing cream, anti-aging essences, kho qhov ncauj qhov ntswg thiab lwm yam khoom. Lub caij no, cov khoom lag luam tuaj yeem hnov mob nrog lauroyl chloride los npaj cov surfactants tshiab nrog cov khoom muaj zog foaming thiab tsis yog - ua kom khaus, muaj feem xyuam rau cov khoom ntxuav xws li tshuaj zawv plaub hau thiab tshuaj ntxuav lub ntsej muag.
Cov Ntaub Ntawv Keeb Kwm:[1] Wang Xu, Shen Qun, Wang Xu, et al. Kev Tshawb Fawb Txog Kev Ua Haujlwm thiab Kev Ua Nplej Oligopeptide [J]. Food Science, 2025, 46(7): 337-345.[2] National Health Commission of the People's Republic of China. Tshaj Tawm Txog Kev Pom Zoo Nruab Nrab thiab Ntev Chain Fatty Acid Edible Roj thiab Nplej Oligopeptide li Novel Food Raw Materials (No.16 of 2012) [Z]. 2012-09-05.
Cov kev ceev faj
Raws li lub teb chaws pom zoo cov khoom noj khoom haus tshiab,hom qoob mog oligopeptideyuav tsum tsis txhob noj ntau dhau lossis ntev, kom tsis txhob ua kom lub nra hnyav ntawm lub siab thiab lub raum.
Raws li kev noj zaub mov zoo raw khoom, nws tsis tuaj yeem hloov cov tshuaj rau kev kho mob ntshav siab, ntshav qab zib, kab mob tiv thaiv kab mob thiab lwm yam kab mob; cov neeg uas muaj kab mob ntev yuav tsum siv nws raws li kev qhia kho mob. Cov neeg uas muaj kev fab tshuaj rau cov nplej yuav tsum tau ceev faj kom tsis txhob muaj kev fab tshuaj.
Cov Ntaub Ntawv Keeb Kwm: Tshaj Tawm Txog Novel Food Raw Materials (No.16 of 2012) tawm los ntawm National Health Commission of the People's Republic of China; Cov Lus Qhia Tshwj Xeeb rau Cov Lus Ceeb Toom ntawm Cov Khoom Noj Noj Qab Haus Huv uas tau muab los ntawm Lub Xeev Pawg Tswj Xyuas Kev Tswj Xyuas Kev Lag Luam.
Kev tshawb fawb ntawm cov khoom lag luam pib los ntawm kev tshawb nrhiav tob tob ntawm cov nplej protein thiab bioactive peptides nyob rau nruab nrab - mus rau - lig xyoo pua 20th.
Cov kev tshawb fawb thaum ntxov pom tias gluten nplua nuj nyob rau hauv cov nplej gluten noj mov tuaj yeem degraded mus rau hauv me me -molecule peptide fragments nrog yooj yim digestibility thiab nqus tau tom qab enzymatic hydrolysis.
Nyob rau xyoo 1990, nrog rau kev txhim kho ntawm bioenzymatic hydrolysis, kev sib cais thiab kev ua kom huv si, cov kws tshawb fawb tau ua tiav cov khoom sib xyaw nrog qhov nruab nrab molecular hnyav hauv qab 1000 Da ntawm lub hom phiaj enzymatic cleavage thiab membrane sib cais tshuab.
Nws tau lees paub tias oligopeptide muaj 2 mus rau 6 amino acid residues thiab yog nplua nuj nyob rau hauv active amino acids xws li glutamic acid thiab proline. Thaum pib ntawm lub xyoo pua 21st, kev tshawb fawb hauv tsev thiab txawv teb chaws maj mam tshawb xyuas tias cov khoom muaj ntau yam kev ua haujlwm ntawm lub cev nrog rau cov tshuaj tiv thaiv kab mob antioxidant, kev tiv thaiv kab mob thiab cov teebmeem hypotensive, nrog rau hauv - kev tshawb fawb tob ntawm nws cov cuab yeej npaj thiab cov txheej txheem ua haujlwm.
Xyoo 2012, National Health Commission ntawm Tuam Tshoj tau pom zoo cov khoom raws li cov khoom noj khoom haus tshiab, qhia txog nws cov khoom siv raw, cov txheej txheem tsim khoom thiab cov qauv zoo, tso lub hauv paus rau nws daim ntawv thov kev lag luam.
Txij thaum ntawd los, kev tshawb fawb ntawm cov khoom siv hauv cov khoom noj, cov zaub mov noj qab haus huv, tshuaj thiab lwm yam kev lag luam tau tsim sai heev, ua rau nws yog ib qho ntawm cov kev tshawb fawb hotspots ntawm cov nroj tsuag - tau txais active peptides.
Cov Ntaub Ntawv Keeb Kwm:[1] Wang Xu, Shen Qun, Wang Xu, et al. Kev Tshawb Fawb Txog Kev Ua Haujlwm thiab Kev Ua Nplej Oligopeptide [J]. Food Science, 2025, 46(7): 337-345.[2] National Health Commission of the People's Republic of China. Tshaj Tawm Txog Kev Pom Zoo Nruab Nrab thiab Ntev Chain Fatty Acid Edible Roj thiab Nplej Oligopeptide li Novel Food Raw Materials (No.16 of 2012) [Z]. 2012-09-05.
Cim npe nrov: Oligopeptide hmoov, lwm tus neeg, manufacturers, hoobkas, lag luam wholesale, yuav, nqe, tej, kev muag khoom