Colla corii asini peptide-iron chelate microcapsule and preparation method thereof

Abstract

The invention relates to a donkey-hide gelatin peptide-iron chelate microcapsule and a preparation method thereof, and relates to the technical field of microcapsules. The preparation method of the colla corii asini peptide-iron chelate microcapsule comprises the following steps: adding vegetable oil and a protein solution into the colla corii asini peptide-iron chelate for homogenizing, then adding a vegetable gelatin solution, embedding for 10-50 minutes at the rotating speed of 800-1000r / min, and then pre-cooling and freeze-drying to obtain the colla corii asini peptide-iron chelate microcapsule, the wall-core ratio of the microcapsule is (0.3-3): 1; the mass ratio of the protein to the vegetable gum is (3-7): 5. According to the microcapsule disclosed by the invention, the rust taste of an original iron agent of the donkey-hide gelatin peptide-iron chelate is improved, the stability is improved, and the micro-structure of the donkey-hide gelatin peptide-iron chelate is changed into a spherical compact structure of the microcapsule from a flaky loose porous structure of a core material in a micro-encapsulation process, so that the slow-release effect of a microcapsule product is more obvious; the biological accessibility is higher, the obvious blood replenishing effect is achieved, and the obvious technical effect is achieved.

Description

technical field

[0001] The invention relates to the technical field of microcapsules, in particular to a gelatin peptide-iron chelate microcapsule and a preparation method thereof. Background technique

[0002] Ejiao (Colla CoriiAsini, Ejiao), a solid glue made of concentrated equine donkey (Equus asinus L.) hide by decoction, is a kind of Traditional nourishing and nourishing medicinal materials and nourishing ingredients with the same origin of medicine and food. Modern pharmacological studies have shown that Ejiao products have obvious effects in improving iron deficiency anemia, and are food raw materials with great potential for development and utilization and research value.

[0003] At present, the main types of iron supplements are: inorganic ferrous salts (such as ferrous sulfate), organic acid salts (such as ferrous lactate), new iron supplements macromolecular chelated iron (such as polysaccharide-iron complex); , and the safety of controversial intravenous iron...

Examples

Embodiment 1

[0043] A gelatin peptide-iron chelate microcapsule and a preparation method thereof, specifically comprising the following steps:

[0044] 1. Preparation of gelatin peptide-iron chelate (EPI)

[0045] (1) Ejiao melted

[0046] Weigh 5.00g donkey-hide gelatin powder, dissolve 10.00mL deionized water in a 50.00mL centrifuge tube, mix the solution with a vortex mixer, keep warm in a constant temperature water bath, take a 50°C constant temperature water bath for 10 minutes, and melt it to donkey-hide gelatin The powder was completely dissolved and showed a homogeneous system.

[0047] (2) Enzymatic hydrolysis of donkey-hide gelatin

[0048] According to the previous experimental research of the research group, the parameters of the enzyme selected for the compound enzymatic hydrolysis of donkey-hide gelatin were determined. Papain and alkaline protease were selected for enzymatic hydrolysis, and the physicochemical indexes of related enzymes are shown in Table 1.

[0049] Tab...

Embodiment 2

[0058] A gelatin peptide-iron chelate microcapsule and a preparation method thereof, specifically comprising the following steps:

[0059] Select the gelatin peptide-iron chelate prepared in Example 1, add 3 times the mass of peanut oil to emulsify for 2min, add 6 times the peanut protein of 10% soybean protein isolate solution (pH=8.0) and homogenize for 2min. The steps were carried out in a homogenizer (2000r / min), then mixed with 4 times of 10% carrageenan solution, embedded under an electromagnetic stirrer at a speed of 900r / min for 30min, and the treated solution was cooled at -20 ℃ and stored After overnight, freeze-drying (-50°C, 36h) to prepare powder to obtain gelatin peptide-iron chelate microcapsules with a wall-to-core ratio (w:w) of 3:1.

Embodiment 3

[0061] A gelatin peptide-iron chelate microcapsule and a preparation method thereof, specifically comprising the following steps:

[0062] Select Ejiao peptide-iron chelate prepared in Example 1, add 3 times the mass of rapeseed oil to emulsify for 2min, add 6 times the pea protein of 10% soybean protein isolate solution (pH=8.0), and homogenize for 2min, The above two steps were all carried out in a homogenizer (2000r / min), then 4 times of 10% konjac gum solution was added, embedded under an electromagnetic stirrer at a speed of 900r / min for 30min, and the treated solution was cooled to -20 After being stored at °C overnight, freeze-dried (-50 °C, 36 h) to prepare powder to obtain gelatin peptide-iron chelate microcapsules with a wall-to-core ratio (w:w) of 3:1.

technical field

[0001] The invention relates to the technical field of microcapsules, in particular to a gelatin peptide-iron chelate microcapsule and a preparation method thereof. Background technique

[0002] Ejiao (Colla CoriiAsini, Ejiao), a solid glue made of concentrated equine donkey (Equus asinus L.) hide by decoction, is a kind of Traditional nourishing and nourishing medicinal materials and nourishing ingredients with the same origin of medicine and food. Modern pharmacological studies have shown that Ejiao products have obvious effects in improving iron deficiency anemia, and are food raw materials with great potential for development and utilization and research value.

[0003] At present, the main types of iron supplements are: inorganic ferrous salts (such as ferrous sulfate), organic acid salts (such as ferrous lactate), new iron supplements macromolecular chelated iron (such as polysaccharide-iron complex); , and the safety of controversial intravenous iron...

Examples

Embodiment 1

[0043] A gelatin peptide-iron chelate microcapsule and a preparation method thereof, specifically comprising the following steps:

[0044] 1. Preparation of gelatin peptide-iron chelate (EPI)

[0045] (1) Ejiao melted

[0046] Weigh 5.00g donkey-hide gelatin powder, dissolve 10.00mL deionized water in a 50.00mL centrifuge tube, mix the solution with a vortex mixer, keep warm in a constant temperature water bath, take a 50°C constant temperature water bath for 10 minutes, and melt it to donkey-hide gelatin The powder was completely dissolved and showed a homogeneous system.

[0047] (2) Enzymatic hydrolysis of donkey-hide gelatin

[0048] According to the previous experimental research of the research group, the parameters of the enzyme selected for the compound enzymatic hydrolysis of donkey-hide gelatin were determined. Papain and alkaline protease were selected for enzymatic hydrolysis, and the physicochemical indexes of related enzymes are shown in Table 1.

[0049] Tab...

Embodiment 2

[0058] A gelatin peptide-iron chelate microcapsule and a preparation method thereof, specifically comprising the following steps:

[0059] Select the gelatin peptide-iron chelate prepared in Example 1, add 3 times the mass of peanut oil to emulsify for 2min, add 6 times the peanut protein of 10% soybean protein isolate solution (pH=8.0) and homogenize for 2min. The steps were carried out in a homogenizer (2000r / min), then mixed with 4 times of 10% carrageenan solution, embedded under an electromagnetic stirrer at a speed of 900r / min for 30min, and the treated solution was cooled at -20 ℃ and stored After overnight, freeze-drying (-50°C, 36h) to prepare powder to obtain gelatin peptide-iron chelate microcapsules with a wall-to-core ratio (w:w) of 3:1.

Embodiment 3

[0061] A gelatin peptide-iron chelate microcapsule and a preparation method thereof, specifically comprising the following steps:

[0062] Select Ejiao peptide-iron chelate prepared in Example 1, add 3 times the mass of rapeseed oil to emulsify for 2min, add 6 times the pea protein of 10% soybean protein isolate solution (pH=8.0), and homogenize for 2min, The above two steps were all carried out in a homogenizer (2000r / min), then 4 times of 10% konjac gum solution was added, embedded under an electromagnetic stirrer at a speed of 900r / min for 30min, and the treated solution was cooled to -20 After being stored at °C overnight, freeze-dried (-50 °C, 36 h) to prepare powder to obtain gelatin peptide-iron chelate microcapsules with a wall-to-core ratio (w:w) of 3:1.

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