Preparation method of black-bone chicken peptide and iron chelated biological iron supplement

The technology of chelate and black chicken peptide is applied in the field of preparation of black chicken peptide iron chelate biological iron supplement, which can solve the problems of low absorption and utilization rate, oxidative damage, unclear molecular weight of components, etc. Fast absorption, good effect of iron supplementation

Active Publication Date: 2013-01-09
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, such patent applications in China, such as milk protein enzymatic hydrolyzate and ferrous salt chelation (200810240344.4), casein peptide chelated iron (201010040074.X), coconut globulin ferrous complex preparation of iron supplement (201010203183.9), Egg ionotransfer protein iron supplement (200610012762.9), etc. However, most of these substances belong to the chelation of proteolyzate and iron, and the molecular weight of the components is unclear, while the molec

Method used

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  • Preparation method of black-bone chicken peptide and iron chelated biological iron supplement

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Preparation of the black-bone peptide solution: Weigh 10.0 g of the black-bone peptide and place it in a reaction vessel, add 250 mL of distilled water, stir and dissolve to obtain a black-bone peptide solution with a concentration of 4%.

[0040] Chelate ferrous ion: Weigh 2.5g of ascorbic acid, dissolve it in the black-bone peptide solution to make the concentration reach 1.0%, prevent the oxidation of ferrous ion, add 10g of ferrous chloride, make the black-bone peptide and ferrous chloride in the mixed solution The mass ratio is 1:1. Stir to fully dissolve the reaction, adjust and maintain the pH value of the solution at 5, place the liquid in a reaction tank at 30°C for 40 minutes, and keep the reaction in a closed environment to avoid oxidation of ferrous ions.

[0041] Concentration: the reaction solution was left to cool, placed in a vacuum concentration device, and the volume of the reaction solution was reduced at 45° C. using the vacuum concentration device. ...

Embodiment 2

[0045] Preparation of the black-bone peptide solution: Weigh 5 kg of the black-bone peptide and place it in a reaction tank, add 100 L of distilled water, stir and dissolve to prepare a 5% black-bone peptide solution.

[0046] Chelate ferrous ions: Weigh 0.8kg of ascorbic acid, dissolve it in the black-bone peptide solution to make the concentration reach 0.8%, prevent the oxidation of ferrous ions, weigh 2.5kg of ferrous sulfate and add it to the mixed solution, so that the black-bone peptide in the mixed solution The mass ratio of ferrous sulfate to ferrous sulfate is 2:1, stir to dissolve it. Adjust the pH value to keep it at about 6, stir to make it fully react at 40°C for 30min. Keep a closed environment during the reaction to prevent ferrous ions from contacting air oxidation.

[0047] Concentration: The reaction solution was left to cool, then transferred to a vacuum concentration device, and the volume of the reaction solution was reduced at 50°C by using the vacuum c...

Embodiment 3

[0052] Preparation of black-bone peptide solution: Weigh 3.0 kg of black-bone peptide and place it in a reaction vessel, add 100 L of distilled water, stir and dissolve to obtain a black-bone peptide solution with a concentration of 3%.

[0053] Chelated ferrous ion: Weigh 1.2kg of ascorbic acid, dissolve it in the black-bone peptide solution to make the concentration reach 1.2%, prevent the oxidation of ferrous ion, add 1.0kg ferrous chloride, make the black-bone peptide and ferrous chloride in the mixed solution The mass ratio of iron is 3:1. Stir to fully dissolve the reaction, adjust and maintain the pH value of the solution at 3, place the liquid in a reaction tank at 60°C for 20 minutes, and keep the reaction in a closed environment to avoid oxidation of ferrous ions.

[0054] Precipitation and drying: add absolute ethanol to the chelating solution at a volume ratio of 1:3, the unit is L / L, place it at room temperature for precipitation for 2 hours, wash with absolute et...

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Abstract

The invention relates to black-bone chicken peptide and iron chelate. The black-bone chicken peptide and iron chelate is made by adding ascorbic acid in black-bone chicken peptide solution and chelating the black-bone chicken peptide solution and ferrous salt at the constant temperature under pH 3-6. The chelate is subjected to structural identification by Fourier transform infrared spectroscopy. Ferrous ions in the black-bone chicken peptide, and iron chelate and NH2+ and -COO- in polypeptides form coordinate bonds. Therefore, the black-bone chicken peptide and iron chelate is novel peptide and iron chelate. The materials of the black-bone chicken peptide and iron chelate are safe and nontoxic. No harmful substances in the preparation process occur. The process is simple, and the cost is low. The black-bone chicken peptide and iron chelate is applicable to preparation of functional foods and health foods such as iron supplements and the like.

Description

technical field [0001] The invention relates to a preparation method of a black-bone chicken peptide iron chelate biological iron supplement and belongs to the field of modern food processing biotechnology. Background technique [0002] Iron is one of the essential chemical elements for the human body. Iron deficiency or poor utilization of iron will affect the synthesis of hemoglobin and cause iron deficiency anemia (iron deficiency anemia, IDA). Iron-deficiency anemia is very harmful to the human body. Iron deficiency will significantly reduce children's intelligence, growth and development, and reduce people's immune function, physical strength, and endurance; associated with perinatal infant mortality. About 10% to 30% of the population in the world have different degrees of iron deficiency, most of whom are women, children and the elderly, and the proportion will be even higher in developing countries. At present, fortifying food with iron supplements is the main meth...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
Inventor 蔡木易鲁军宋莎莎谷瑞增易维学董哲马勇陈亮潘兴昌徐亚光马永庆林峰金振涛刘文颖陆路刘艳魏颖张海欣
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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