Preparation method of corn oligopeptide chelated iron

Abstract

The invention provides a preparation method of corn oligopeptide chelated iron, which comprises the following steps: S1, adding corn oligopeptide into ultrapure water, stirring until the corn oligopeptide is completely dissolved, adding lactobacillus rhamnosus, stirring until the mixture is uniformly mixed, and standing to obtain a pretreated corn oligopeptide solution; S2, adding ascorbic acid into the pretreated corn oligopeptide solution, stirring until the ascorbic acid and the pretreated corn oligopeptide solution are uniformly mixed, adjusting the pH value to 6.5-7.5, adding ferrous chloride, stirring to obtain a mixed solution I, putting the mixed solution I below a UV light source, turning on the UV light source, irradiating for 15 seconds, turning off the UV light source, and performing standing to obtain a mixed solution II; and S3, heating, stirring and reacting the mixed solution II, cooling to room temperature to obtain a reaction solution, adding an ethanol aqueous solution into the reaction solution to obtain a mixed solution III, sealing with a preservative film, performing standing overnight, performing suction filtration to obtain filter residues, drying in a drying oven to constant weight, taking out, and grinding to obtain the product. The corn oligopeptide chelated iron prepared by the preparation method disclosed by the invention is relatively high in chelation rate and relatively good in oxidation resistance, acid resistance and gastrointestinal stability.

Description

technical field [0001] The invention relates to a preparation method of corn oligopeptide chelated iron. Background technique [0002] Iron is an essential trace element for the human body. If there is a lack of iron in the human body, it will lead to symptoms such as iron deficiency anemia, dysplasia, decreased immunity, and hair loss. Among them, iron deficiency anemia is a common symptom. Because iron in food mainly exists in trivalent form and cannot be directly utilized by the body, about 10-30% of people in the world suffer from iron deficiency to varying degrees, most of whom are from developing countries. Among people with insufficient iron intake, the incidence of iron deficiency anemia varies greatly due to different age groups. Among them, the highest incidence rate is 52% for children, followed by 40% for pregnant women. The average incidence rate of iron deficiency anemia in various groups of people in my country is 20%, so there is an urgent need for a natural...

AI Technical Summary

Problems solved by technology

The problem with this patent is that the chelation rate of the product actually prepared is not ideal, and the antioxidant performance, acid resistance, and gastrointestinal stability are not good.

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