Bovine Colostrum-Derived Hydrolyzed Protein Polypeptides

                                   
牛初乳水解蛋白多肽

Bovine Colostrum-Derived Hydrolyzed Protein Polypeptides

康平生物是国内唯 一拥有牛初乳水解蛋白多肽生产许可证的单位。专利技术ZL201310279512.1  采用生物活性酶，将分子量10万道尔顿以上的免疫球蛋白，酶切分为2000道尔顿以下的小分子免疫 球蛋白肽，可以直接被人体消化吸收，快速进入血液系统发挥功效。

Kangping Bioengineering is the only domestic enterprise holding a production license for bovine colostrum-derived hydrolyzed protein polypeptides. The patented technology (Patent No. ZL201310279512.1) utilizes bioactive enzymes to hydrolyze immunoglobulins with molecular weights above 100,000 daltons into low-molecular-weight peptides of below 2,000 daltons. These peptides exhibit high digestibility and bioavailability, facilitating rapid absorption and entry into systemic circulation, exerting their biological effects.

 

牛初乳水解蛋白多肽相对普通牛初乳粉，拥有改善溶解性、降低致敏性、提高吸收利用效率等显著 优势。产品适用于部分水解配方奶粉、低敏配方奶粉等。

Compared to conventional bovine colostrum powder, bovine colostrum-derived hydrolyzed protein polypeptides offer significant advantages, including improved solubility, reduced allergenicity, and enhanced digestibility and bioavailability. The product is suitable for use in partially hydrolyzed infant formula, hypoallergenic formula, etc.

 

改善溶解性：

Improvement of Solubility

牛初乳中蛋白质含量高达60%~70%,蛋白质作为有机大分子化合物，溶解性和分散性极差。通 过水解工艺后，蛋白质的溶解度随温度和酸度的增加而增加，即使在等电点也高达91.4%,在 20~60℃内，其溶解度高达100%。故水解蛋白质水溶性好，适用的酸度和温度范围广。

Bovine colostrum is characterized by a high protein content, typically ranging from 60% to 70%. As an organic macromolecule, proteins exhibit limited solubility and dispersibility in aqueous systems. Upon hydrolysis, the solubility of the resulting protein hydrolysates increases with rising temperature and decreasing pH. Notably, solubility remains as high as 91.4% even at the isoelectric point and reaches 100% within the temperature range of 20–60 °C. Therefore, protein hydrolysates demonstrate excellent water solubility and maintain stability across a broad pH and temperature range.

 

降低致敏性：

Reduction of Allergenicity

乳球蛋白是乳清蛋白中最主要的蛋白组分(占60%以上),其中的β-乳球蛋白可能导致婴幼儿和 成人过敏，这是牛初乳产品的普遍缺陷。我们的产品通过水解蛋白质工艺，将蛋白质分子分解为 较小的肽链，可实现变态反应源的减少，降低了产品的致敏性。

Lactoglobulin is the predominant protein component in whey protein, accounting for over 60% of its total protein content. Among these, β-lactoglobulin has been identified as a potential allergen capable of triggering allergic reactions in both infants and adults, representing a common limitation of bovine colostrum-based products. Through the process of protein hydrolysis, our product breaks down intact protein molecules into smaller peptide chains, effectively reducing major allergen and thereby decreasing the overall allergenicity of the final product.

 

提高吸收利用效率：

Enhancement of Digestibility and Bioavailability

人体主要以小肽的形式吸收蛋白质，小肽被人体吸收和利用的效率比游离氨基酸高26%。小肽被 吸收后可直接被人体的细胞、血液和组织利用；而氨基酸被吸收后，还要通过肝脏合成小肽后，才 能被人体利用。通过体外水解，蛋白质的生物利用效率显著提升， 一些原本不易被吸收的成分也 变得易被吸收。

Proteins are primarily absorbed by the human body in the form of small peptides, which demonstrate approximately 26% higher absorption and utilization efficiency compared to free amino acids. Absorbed peptides can be directly utilized for physiological functions without requiring further metabolic transformation, whereas absorbed free amino acids must first undergo hepatic re-synthesis into peptides before they become biologically available. Through in vitro hydrolysis, the bioavailability of proteins is significantly enhanced. Furthermore, certain components that were originally poorly absorbed have become more readily absorbable.