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Preparation method of amino acid chelate

A technology of amino acids and chelates, applied in food science, functions of food ingredients, food ingredients containing natural extracts, etc., can solve problems such as difficulty in removing reactants, difficulty in large-scale production, and low chelation rate of products, and achieves Promote absorption and utilization, good physiological activity, good chelating effect

Inactive Publication Date: 2018-06-26
WUHAN VITAL PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At this stage, the preparation methods of amino acid chelates mainly include chemical synthesis and electrolysis-semipermeable membrane. The problems in these two methods are: slow reaction, long time, low chelation rate of the product, and removal of amino acid that does not participate in the synthesis. Remaining reactants are more difficult, therefore, scale production is more difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Soybean protein pretreatment: heating soybean protein liquid at 90°C for 10-15min;

[0016] 2) Hydrolyzed soybean protein: Adjust the pretreated soybean protein solution to 50°C, adjust the pH value to 8.0 with 0.5mol / L NaOH solution, add 3000U / g S9 alkaline protease to the solution for 2.5 hours, and then Stir continuously during the solution process, and supplement the NaOH solution of 0.5mol / L simultaneously to keep the pH value of the reaction system constant;

[0017] 3) Preparation of amino acid mixture: the hydrolyzed solution is precipitated, centrifuged, and desalted (use 732 cation exchange column to purify and desalt, column length: 2000cm, column temperature: normal temperature, eluent: 0.5mol / L ammonia water, elution speed : 2mL / min), decolorization and concentration to obtain a refined hydrolyzed protein solution, adding glycine and aspartic acid to the hydrolyzed protein solution to make an amino acid mixture;

[0018] 4) Preparation of amino acid che...

Embodiment 2

[0022] 1) Soybean protein pretreatment: heating soybean protein liquid at 90°C for 10-15min;

[0023] 2) Hydrolyzed soybean protein: Adjust the pretreated soybean protein solution to 55°C, adjust the pH value to 8.2 with 0.5mol / L NaOH solution, add 3000U / g S9 alkaline protease to the solution for 2 hours, and then Stir continuously during the solution process, and supplement the NaOH solution of 0.5mol / L simultaneously to keep the pH value of the reaction system constant;

[0024] 3) Preparation of amino acid mixture: the hydrolyzed solution is precipitated, centrifuged, and desalted (use 732 cation exchange column to purify and desalt, column length: 2000cm, column temperature: normal temperature, eluent: 0.5mol / L ammonia water, elution speed : 2mL / min), decolorization and concentration to obtain a refined hydrolyzed protein solution, adding glycine and aspartic acid to the hydrolyzed protein solution to make an amino acid mixture;

[0025] 4) Preparation of amino acid chela...

Embodiment 3

[0029] 1) Soybean protein pretreatment: heating soybean protein liquid at 90°C for 10-15min;

[0030] 2) Hydrolyzed soybean protein: adjust the pretreated soybean protein solution to 60°C, adjust the pH value to 8.5 with 0.5mol / L NaOH solution, add 3000U / g S9 alkaline protease to the solution for constant temperature enzymolysis for 3 hours, the enzyme Stir constantly during the solution process, and supplement the NaOH solution of 0.5mol / L simultaneously to keep the pH value of the reaction system constant;

[0031] 3) Preparation of amino acid mixture: the hydrolyzed solution is precipitated, centrifuged, and desalted (use 732 cation exchange column to purify and desalt, column length: 2000cm, column temperature: normal temperature, eluent: 0.5mol / L ammonia water, elution speed : 2mL / min), decolorization, and concentration to obtain refined hydrolyzed protein solution, add glycine and aspartic acid to the hydrolyzed protein solution to make amino acid mixed solution;

[003...

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PUM

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Abstract

The present invention discloses a preparation method of an amino acid chelate. Soybean proteins are hydrolyzed, amino acids are extracted as a chelating ligand, and the mixed amino acid and metal ionminerals subjected to a chelating reaction in conditions of a stabilizer, and an appropriate pH value, temperature and solution isoelectric point to prepare the chelate. The preparation method is simple and good in chelation property. The prepared amino acid chelate is high in chelation rate, has better physiological activity than a compound formed by chelation of a traditional single amino acid,and can promote absorption and utilization of mineral metal ions by living organisms.

Description

technical field [0001] The invention relates to a preparation method of an amino acid chelate, which belongs to the technical field of health product processing. Background technique [0002] Amino acid chelate is a compound with a ring structure formed by the coordination reaction of one or more amino acid groups and metal ions. It has the advantages of good stability, high absorption rate, high biological potency, and low toxicity. It is widely used in all aspects of production and living, especially as a new type of nutritional supplement in medicine and health food, and has achieved good results. [0003] At this stage, the preparation methods of amino acid chelates mainly include chemical synthesis and electrolysis-semipermeable membrane. The problems in these two methods are: slow reaction, long time, low chelation rate of the product, and removal of amino acid that does not participate in the synthesis. Remaining reactants are more difficult, therefore, large-scale p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/175A23L33/105
CPCA23L33/105A23L33/175A23V2002/00A23V2200/30A23V2250/5488A23V2250/21
Inventor 郭卫平吕东升
Owner WUHAN VITAL PHARMA
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