YIN Jian, XU Rui, BA Heti, LI Pinglan, WU Ruiyun. Optimization of Preparation Technology of Sturgeon Skin Dipeptidyl Peptidase-IV Inhibitory Peptide Chewable Tablets[J]. Science and Technology of Food Industry, 2021, 42(2): 177-184,191. DOI: 10.13386/j.issn1002-0306.2020030426
Citation: YIN Jian, XU Rui, BA Heti, LI Pinglan, WU Ruiyun. Optimization of Preparation Technology of Sturgeon Skin Dipeptidyl Peptidase-IV Inhibitory Peptide Chewable Tablets[J]. Science and Technology of Food Industry, 2021, 42(2): 177-184,191. DOI: 10.13386/j.issn1002-0306.2020030426

Optimization of Preparation Technology of Sturgeon Skin Dipeptidyl Peptidase-IV Inhibitory Peptide Chewable Tablets

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  • Received Date: March 31, 2020
  • Available Online: January 20, 2021
  • In order to solve the problem that there are few DPP-IV products in the market,the wet granulation technology,fuzzy mathematics analysis method,single factor test,response surface test and orthogonal test were used to optimize the formulation and preparation process of chewable tablets. The results showed that,the optimal formula of chewable tablet were 46.52% peptide powder,23.94% xylitol,7.88% CMC-Na,7.00% magnesium stearate,10% and 4.66% residual milk powder and microcrystalline cellulose. The speed was 20 r/min,the filling depth was 11 mm,and the filling pressure was 28 kN,under the condition of 350 mesh size of raw material,the chewable tablets had moderate hardness,smooth surface and uniform color,and the comprehensive score of fuzzy mathematical analysis was 69.75 scores. In this study,the formulation and preparation process of DPP-IV inhibitory peptide chewable tablets for sturgeon skin were optimized by auxiliary feeding and wet granulation technology to provide theoretical support for the preparation of chewable tablets.
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