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

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...

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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 molecular weight of general proteolyzate is often higher than 5000 Da, which can be absorbed by the human body. Unsatisfactory in terms of utilization and physiological activity

In addition, the current patents often ignore the protection of ferrous ions from being easily oxidized to ferric ions in the preparation of iron chelates, and ferric ion chelates have a lower absorption and utilization rate and are more prone to oxidation than ferrous ions. Disadvantages of oxidative damage

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