Preparation method of peanut peptide-magnesium chelate
By preparing peanut peptide-magnesium chelate, the problem of low bioavailability of magnesium supplements was solved, efficient magnesium chelation and cost reduction were achieved, and the source of raw materials for magnesium nutritional products was expanded.
Patent Information
- Application Number
- CN202511155821.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-18
- Publication Date
- 2025-10-14
AI Technical Summary
Existing magnesium supplements have low bioavailability and are subject to absorption interference, so there is a need to develop a highly effective magnesium supplement.
Peanut peptide is used as a loading system for magnesium ions, and peanut peptide-magnesium chelate is prepared by adjusting conditions such as pH, temperature and time to achieve efficient chelation of magnesium.
It improves the bioavailability of magnesium, reduces the cost of raw materials, expands the source of raw materials for magnesium nutritional products, and provides good absorption effects.
Smart Images
Figure FT_1 
Figure FT_2 
Figure FT_3
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the field of chemical synthesis of functional nutrients and the field of preparation of peanut functional active peptides, and in particular to a preparation method of peanut peptide-magnesium chelate. BACKGROUND
[0002] Magnesium is an essential mineral for the human body, second only to potassium in cells, and is involved in more than 80% of human metabolism and more than 350 enzyme reactions. It is a key element for the synthesis of DNA, RNA and protein and the maintenance of nucleic acid stability. It also has functions such as regulating nerve conduction, muscle contraction, maintaining cardiovascular and bone health, etc.
[0003] The magnesium intake of the human body mainly comes from green vegetables, whole grains, legumes, nuts and animal foods, etc. in plant foods, but substances such as phytic acid, oxalic acid and polyphenols in plant foods can affect the absorption of magnesium. Excessive intake of animal foods can cause complications such as high blood pressure, high blood lipids and high blood sugar. The magnesium supplements on the market are mainly divided into inorganic magnesium and organic magnesium. The former must rely on carriers or consume related enzymes in the body to be absorbed. The latter can be interfered by food ingredients or other drugs taken at the same time in the gastrointestinal tract. In addition, it also competes with other minerals and transport proteins for absorption sites, which can directly affect its bioavailability. Therefore, it is an urgent problem to develop an effective magnesium supplement.
[0004] Peanut protein is not only abundant in production, widely sourced, but also relatively low in price and easy to obtain, which is very suitable for large-scale industrial production. Peanut peptides are deep processing products of peanut protein, which have better stability and can be directly absorbed by the small intestine, enhance human immunity, have multiple functional properties such as antibacterial, antioxidant and blood pressure lowering, and also have good metal ion chelating capacity. After peanut peptides are chelated with magnesium ions, the protection of the ligand can avoid the formation of insoluble inorganic salts of magnesium ions, and this absorption pathway can achieve good absorption effect without combining with other substances, effectively improving the bioavailability.
[0005] Therefore, the present application provides a preparation method of peanut peptide-magnesium chelate, which uses peanut peptides as a magnesium ion loading system to prepare peanut peptide-magnesium chelate to overcome the shortcomings of existing products. It also opens up a new application direction of peanut protein and further improves its added value. SUMMARY
[0006] In order to solve the above problems, the present application provides a preparation method of peanut peptide-magnesium chelate, which uses peanut peptides as a magnesium ion loading system to prepare peanut peptide-magnesium chelate.
[0007] The application provides a preparation method of peanut peptide-magnesium chelate, and specifically comprises the following steps:
[0008] S1, taking peanut protein powder and dissolving it in deionized water, adjusting the pH and temperature of the solution to the optimum action conditions of alkaline protease;
[0009] S2, taking alkaline protease and adding it to the solution in S1 for enzymolysis;
[0010] S3, subjecting the solution obtained in S2 to enzyme inactivation treatment in a boiling water bath, centrifuging after cooling to room temperature, collecting the supernatant, and freeze-drying to obtain peanut peptide powder;
[0011] S4, taking peanut peptide powder and dissolving it in deionized water to prepare a peanut peptide solution;
[0012] S5, adding magnesium chloride hexahydrate to the solution obtained in S4 for chelation treatment to obtain a chelate solution;
[0013] S6, adding anhydrous ethanol to the solution obtained in S5, centrifuging, taking the precipitate, and freeze-drying to obtain peanut peptide-magnesium chelate.
[0014] 2. In an embodiment of the application, the mass ratio of peanut protein powder to deionized water in S1 is 3:100, the pH is adjusted to 8.0 by using 1 mol / L hydrochloric acid or sodium hydroxide solution, and the temperature is adjusted to 55°C by using a water bath.
[0015] 3. In an embodiment of the application, the amount of protease used in S2 is 3% of the mass of peanut protein powder, the enzymolysis time is 150 min, and the pH is maintained at 8.0 by using 1 mol / L hydrochloric acid or sodium hydroxide solution during the period.
[0016] 4. In an embodiment of the application, the enzyme inactivation treatment time in S3 is 10 min, and the centrifugation speed is 5000 r / min for 20 min.
[0017] 5. In an embodiment of the application, the mass ratio of peanut peptide to deionized water in the solution prepared in S4 is 3:100.
[0018] 6. In an embodiment of the application, the amount of magnesium chloride hexahydrate added in S5 is according to the mass ratio of peptide to magnesium of 2:1-10:1, and the chelation treatment conditions are as follows: pH 6.5-8.5, temperature 30-70°C, and time 30-70 min.
[0019] 7. In an embodiment of the application, the volume of anhydrous ethanol added in S6 is 5 times the volume of the chelate solution obtained in S5, and the centrifugation speed is 5000 r / min for 20 min.
[0020] Beneficial effects
[0021] 1、Peanut peptide is a polypeptide mixture with different molecular weights obtained by hydrolyzing peanut protein with protease, and the peanut peptide is chelated with magnesium ions to obtain a peanut peptide-magnesium chelate with a high magnesium chelation rate of 71.06% by adjusting the chelation pH, the mass ratio of peptide to magnesium, the chelation temperature and the chelation time, so as to further improve the bioavailability of magnesium and provide a good scheme for the research and development direction of magnesium supplements.
[0022] 2、Compared with the existing collagen peptide-magnesium chelate product, the peanut peptide-magnesium chelate prepared by the application uses peanut protein as a raw material, expands the raw material source of magnesium element nutritional products, and greatly reduces the raw material cost. BRIEF DESCRIPTION OF DRAWINGS
[0023] Figure 1 (a), (b), (c), (d) are the effects of chelation pH of Example 1 and Example 2, mass ratio of peptide to magnesium of Example 1 and Example 3, chelation temperature of Example 1 and Example 4, and chelation time of Example 1 and Example 5 on the magnesium chelation rate.
[0024] Figure 2 It is the fluorescence spectrum of the peanut peptide-magnesium chelate obtained in Example 1, and peanut peptide is used as a control.
[0025] Figure 3 It is the Zeta potential diagram of the peanut peptide-magnesium chelate obtained in Example 1, and peanut peptide is used as a control.
[0026] Figure 4 It is the scanning electron microscope diagram of the peanut peptide-magnesium chelate obtained in Example 1, and peanut peptide is used as a control, wherein (a1), (a2) are peanut peptide, and (b1), (b2) are peanut peptide-magnesium chelate. DETAILED DESCRIPTION
[0027] The following will further illustrate the technical solutions of the present application by combining specific examples, and the following non-limiting examples can enable those skilled in the art to more fully understand the present application, but do not limit the present application in any way.
[0028] In some preferred embodiments of the present application, a preparation method of peanut peptide-magnesium chelate is provided, comprising the following steps:
[0029] 1、According to the mass ratio of peanut protein powder to deionized water 3:100, peanut protein solution is prepared, and 1 mol / L hydrochloric acid or sodium hydroxide solution and water bath are used to adjust the pH to 8.0 and the temperature to 55℃.
[0030] 2、Take 3% of the alkaline protease of the mass of the peanut protein powder, and add it to the peanut protein solution, and enzymatically hydrolyze for 150 min, during which 1 mol / L hydrochloric acid or sodium hydroxide solution is used to maintain the pH at 8.0.
[0031] 3. The enzymolysis solution is placed in a boiling water bath for 10 min to inactivate the enzyme, and after cooling to room temperature, centrifuged at 5000 r / min for 20 min, the supernatant is collected, and freeze-drying to obtain peanut peptide powder;
[0032] 4. The peanut peptide powder is mixed with deionized water according to a mass ratio of 3:100 to prepare a peanut peptide solution;
[0033] 5. Magnesium chloride hexahydrate is added to the peanut peptide solution according to a mass ratio of 2:1-10:1, and chelation is carried out under the conditions of pH 6.5-8.5, temperature 30-70°C, and time 30-70 min to obtain a chelate solution;
[0034] 6. Five times the volume of anhydrous ethanol is added to the chelate solution, and after centrifugation at 5000 r / min for 20 min, the precipitate is collected and freeze-dried to obtain a peanut peptide-magnesium chelate.
[0035] Example 1
[0036] The present application provides a preparation method of a peanut peptide-magnesium chelate, comprising the following steps:
[0037] The peanut protein powder is mixed with deionized water according to a mass ratio of 3:100 to prepare a peanut protein solution, and 1 mol / L hydrochloric acid or sodium hydroxide solution is used to adjust the pH to 8.0, and the temperature of the water bath is adjusted to 55°C. 3% of the mass of the peanut protein powder of alkaline protease is added, and the enzyme is hydrolyzed for 150 min, during which 1 mol / L hydrochloric acid or sodium hydroxide solution is used to maintain the pH at 8.0, and then placed in a boiling water bath for 10 min to inactivate the enzyme. After cooling to room temperature, centrifugation is carried out at 5000 r / min for 20 min, the supernatant is collected, and freeze-drying to obtain peanut peptide powder. The peanut peptide powder is mixed with deionized water according to a mass ratio of 3:100 to prepare a peanut peptide solution, and magnesium chloride hexahydrate is added according to a mass ratio of 6:1, and chelation is carried out under the conditions of pH 7.5 and temperature 40°C for 40 min to obtain a chelate solution. Five times the volume of anhydrous ethanol is added to the chelate solution, and after centrifugation at 5000 r / min for 20 min, the precipitate is collected and freeze-dried to obtain a peanut peptide-magnesium chelate.
[0038] The determination of the chelation rate of the peanut peptide-magnesium chelate: complexometric titration method is adopted. A certain mass of peanut peptide-magnesium chelate is weighed and added to a beaker, water is added to 25 mL, 5 mL of ammonia-ammonium chloride buffer solution and 4 drops of chrome black T indicator are added, and ethylenediaminetetraacetic acid disodium (EDTA) standard solution is used for titration until the solution changes from wine red to bright blue.
[0039]
[0040] In the formula, M is the mass of magnesium g;
[0041] V2 is the volume of EDTA standard solution consumed during the determination mL;
[0042] V1 is the volume of EDTA standard solution consumed during the blank test mL;
[0043] c is the concentration of EDTA standard solution mol / L;
[0044] m is the mass of the sample taken g;
[0045] M0 is the total mass of magnesium added to the reaction system g.
[0046] Identification of the product
[0047] The peanut peptide contains tyrosine and phenylalanine and other amino acids that can produce endogenous fluorescence under specific wavelength conditions. When these amino acids in the peanut peptide combine with magnesium ions, the structure changes, and the fluorescence intensity also changes. As shown in Figure 2 , the fluorescence intensity of the peanut peptide-magnesium chelate obtained in Example 1 at 325 nm is significantly lower than that of the peanut peptide. On the one hand, the chelation reaction between magnesium ions and the peptide induces the folding and aggregation of its structure, leading to fluorescence quenching; on the other hand, the introduction of magnesium ions promotes the transfer of amino acids to the surface of the molecule, which also leads to a decrease in fluorescence intensity.
[0048] As shown in Figure 3 , there is a difference in the Zeta potential of peanut peptide and peanut peptide-magnesium chelate, which is mainly due to the change in the surface charge state caused by the intervention of magnesium ions. The Zeta potential of peanut peptide is -29.96 mV, and this negative charge is derived from the large number of glutamic acid and aspartic acid residues. After chelation with magnesium ions, its Zeta potential decreases significantly from -29.96 mV to -18.78 mV, indicating that electron transfer occurs during the chelation process; there is an interaction between peanut peptide and magnesium ions, and part of the negative charge on the surface of the peptide is neutralized, reducing the overall charge density.
[0049] Figure 4 are scanning electron micrographs of peanut peptide and peanut peptide-magnesium chelate under magnification of 5000x and 10000x. As can be seen from the figure, the surface of peanut peptide presents irregular flaky or blocky structure, loose and relatively smooth, while the surface of peanut peptide-magnesium chelate is rough, the particles are small, and the surface presents a more dense spherical aggregate morphology, which may be because the coordination between the amino acid residues of peanut peptide and magnesium ions in the chelation reaction changes its original structure, and the peptide chains recombine and aggregate to form new ring structures.
[0050] Example 2
[0051] The preparation method is consistent with the preparation method of the peanut peptide-magnesium chelate of Example 1, except that the pH of the chelation condition is 6.5, 7.0, 8.0, 8.5.
[0052] Example 3
[0053] The preparation method is consistent with the preparation method of the peanut peptide-magnesium chelate of Example 1, except that the mass ratio of the peptide to magnesium of the chelation condition is 2:1, 4:1, 8:1, 10:1.
[0054] Example 4
[0055] The preparation method is consistent with the preparation method of the peanut peptide-magnesium chelate of Example 1, except that the temperature of the chelation condition is 30, 50, 60, 70°C.
[0056] Example 5
[0057] The preparation method is consistent with the preparation method of the peanut peptide-magnesium chelate of Example 1, except that the time of the chelation condition is 30, 50, 60, 70 min.
[0058] It should be understood that, although the present specification is described in terms of embodiments, not every embodiment contains only one independent technical solution, and the present specification is described in this way only for the sake of clarity, and those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that those skilled in the art can understand.
[0059] The above series of detailed descriptions are only specific descriptions of the feasible embodiments of the present application, and are not intended to limit the protection scope of the present application, and any equivalent embodiments or changes made without departing from the spirit of the present application should be included in the protection scope of the present application.
Claims
1. A method for preparing a peanut peptide-magnesium chelate, characterized in that: The steps include: S1. Dissolve peanut protein powder in deionized water, and adjust the pH and temperature of the solution to the optimal conditions for the action of alkaline protease; S2, take alkaline protease and add it to S1 solution for enzymatic hydrolysis; S3, inactivate the enzyme in the solution obtained in S2 in a boiling water bath, cool to room temperature, centrifuge, collect the supernatant, and lyophilize to obtain peanut peptide powder; S4. Dissolve peanut peptide powder in deionized water to prepare a peanut peptide solution; S5, adding magnesium chloride hexahydrate to the solution obtained in S4, performing a chelation treatment to obtain a chelate solution; S6. Add anhydrous ethanol to the solution obtained in S5, centrifuge, collect the precipitate, and freeze-dry to obtain peanut peptide-magnesium chelate.
2. The method for preparing a peanut peptide-magnesium chelate according to claim 1, characterized in that: The mass ratio of peanut protein powder to deionized water in the solution S1 is 3:100, the pH is adjusted to 8.0 with 1 mol / L hydrochloric acid or sodium hydroxide solution, and the temperature is adjusted to 55°C in a water bath.
3. The method for preparing a peanut peptide-magnesium chelate according to claim 1, characterized in that: The amount of protease used in S2 was 3% of the mass of the peanut protein powder, and the enzymatic hydrolysis time was 150 min, during which the pH was maintained at 8.0 using 1 mol / L hydrochloric acid or sodium hydroxide solution.
4. The method for preparing a peanut peptide-magnesium chelate according to claim 1, characterized in that: The enzyme inactivation treatment time in S3 was 10 min, the centrifugal speed was 5000 r / min, and the time was 20 min.
5. The method for preparing a peanut peptide-magnesium chelate according to claim 1, characterized in that: The mass ratio of peanut peptide to deionized water in the solution S4 is 3:
100.
6. The method for preparing a peanut peptide-magnesium chelate according to claim 1, characterized in that: The amount of magnesium chloride hexahydrate added to S5 is based on a peptide-magnesium mass ratio of 2:1 to 10:1, and the chelation treatment conditions are: pH 6.5-8.5, temperature 30-70 °C, and time 30-70 min.
7. The method for preparing a peanut peptide-magnesium chelate according to claim 1, characterized in that: The volume of anhydrous ethanol added in S6 is 5 times the volume of the chelating solution obtained in S5, and the centrifugal speed is 5000 r / min for 20 min.
8. A peanut peptide-magnesium chelate prepared by the method of claims 1 to 7.