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Solid lipid peach kernel polypeptide ferrous chelate nanoparticles and preparation method thereof

A technology of polypeptide ferrous and solid lipids, which is applied in food science, the function of food ingredients, and the forming of food, can solve the problems of discarding and waste of resources, achieve less waste liquid discharge, lower production costs, and improve biological utilization degree of effect

Active Publication Date: 2017-12-26
湖南娜妹子食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the peach kernels are discarded except for some used in traditional Chinese medicine, resulting in a waste of resources.

Method used

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  • Solid lipid peach kernel polypeptide ferrous chelate nanoparticles and preparation method thereof
  • Solid lipid peach kernel polypeptide ferrous chelate nanoparticles and preparation method thereof
  • Solid lipid peach kernel polypeptide ferrous chelate nanoparticles and preparation method thereof

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Experimental program
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Effect test

preparation Embodiment 1～3

[0045] The amount of each raw material is shown in Table 1:

[0046] Table 1 The amount of raw materials used in the preparation of solid lipid peach kernel polypeptide ferrous chelate nanoparticles in Examples 1-3 Table 1

[0047]

[0048] Table 2 The amount of raw materials used in the preparation of solid lipid peach kernel polypeptide ferrous chelate nanoparticles in Examples 1-3 Table 2

[0049]

[0050] Note: "-" in the table means not added.

preparation Embodiment 1

[0052] (1) Enzymatic hydrolysis of peach kernel protein: According to the weight parts of the raw materials described in Example 1 in Table 1, add ionized water to the protein powder to prepare a protein dispersion with a mass concentration of 3%, add alkaline protease to adjust the pH of the solution 9, the enzymolysis temperature is 50°C, and the enzymolysis time is 4 hours. After enzymolysis, place in a boiling water bath for 20 minutes to inactivate the enzyme, and centrifuge at a speed of 8000r / min for 12 minutes to obtain a supernatant;

[0053] (2) Membrane separation: filter the supernatant obtained in step (1) with an ultrafiltration device with a pore size of 10,000D, take the filtrate, and then filter it with a nanofiltration device with a pore size of 500D, take the filter residue, and obtain peach kernel polypeptide powder after freeze-drying;

[0054] (3) Microwave solid-phase chelation: After mixing 5 parts of the peach kernel polypeptide powder obtained in step ...

preparation Embodiment 2

[0063] (1) Enzymatic hydrolysis of peach kernel protein: according to the weight parts of the raw materials described in Example 2 of Table 1, add ionized water to the protein powder to prepare a protein dispersion with a mass concentration of 3.5%, add alkaline protease to adjust the pH of the solution 9.5, the enzymolysis temperature is 52°C, and the enzymolysis time is 4.5h. After enzymolysis, place in a boiling water bath for 18 minutes to inactivate the enzyme, and centrifuge at a speed of 7000r / min for 15 minutes to obtain a supernatant;

[0064] (2) Membrane separation: filter the supernatant obtained in step (1) with an ultrafiltration device with a pore size of 11000D, take the filtrate, and then filter it with a nanofiltration device with a pore size of 400D, take the filter residue, and obtain peach kernel polypeptide powder after freeze-drying;

[0065] (3) Microwave solid-phase chelation: After mixing 12 parts of the peach kernel polypeptide powder obtained in step...

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Abstract

The invention discloses solid lipid peach kernel polypeptide ferrous chelate nanoparticles and a preparation method thereof. The preparation method comprises the steps as follows: (1) enzymolysis of peach kernel protein; (2) membrane separation; (3) microwave solid-phase chelation; (4) alcohol precipitation; (5) vacuum drying; (6) multi-phase mixing; (7) preparation of solid lipid nanoparticles with a membrane contact method; (8) centrifugal separation; and (9) microwave vacuum drying. The microwave solid-phase synthesis technology, the membrane contact method, the solid lipid nanoparticle embedding method and the like are adopted in the preparation method, and the chelation rate of polypeptides and ferrite as well as the chemical stability and bioavailability of chelates is significantly improved. The prepared solid lipid peach kernel polypeptide ferrous chelate nanoparticles serve as an iron nutrient supplement, taste good, have no iron taste, cause no irritation to intestinal tracts, have good absorption performance and have good market prospects.

Description

technical field [0001] The invention relates to an edible iron nutritional supplement, in particular to a solid lipid peach kernel polypeptide ferrous chelate nanoparticle and a preparation method thereof. Background technique [0002] Iron is one of the essential trace 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 is very harmful to the human body. It will significantly reduce children's intelligence, growth and development, and reduce people's immune function, physical strength, and endurance. At present, the main means of prevention and treatment of iron deficiency anemia is the intake of iron nutritional supplements. Various iron nutritional supplements currently on the market in my country generally have disadvantages such as low bioavailability, metallic odor, and irritating effect on the gastrointestinal tract, which affect the effect of iron su...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/165A23L33/18A23P10/20A23L29/10
CPCA23L29/10A23L33/00A23L33/165A23L33/18A23P10/20A23V2002/00A23V2200/30A23V2250/1592
Inventor 李安平杨玉蓉钟政昌李刚
Owner 湖南娜妹子食品有限公司
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