Blood protein polypeptide rich in heme iron and preparation method thereof

Abstract

The invention discloses a blood protein polypeptide rich in heme iron and a preparation method thereof, and belongs to the technical field of blood protein polypeptides, the blood protein polypeptide contains heme iron, and is obtained by firstly adding an anticoagulant into animal fresh blood, then centrifuging, discarding plasma, collecting red blood cells, breaking walls, heating, performing enzymolysis, performing ultrafiltration, concentrating and drying. The blood protein polypeptide is rich in heme iron, can be directly absorbed by intestinal mucosa cells compared with a traditional iron supplementing agent, and does not easily generate any digestive tract stimulation symptom; during preparation, a high-pressure homogenizer is adopted, so that the efficiency is improved, and the protein content is increased; and further heating for 30 minutes at 50 DEG C under a dark condition to remove denatured impure proteins, so that the content of hemoglobin is up to 90% or above. While the peptide is generated, the heme iron is not completely separated from the protection of the peptide and is continuously kept in a divalent water-soluble state. The gastrointestinal tract discomfort phenomena such as nausea and vomiting after the conventional iron agent product is taken are avoided, and the trouble of anemia people is solved.

Description

technical field [0001] The invention relates to the technical field of blood protein polypeptides, more specifically, to a blood protein polypeptide rich in heme iron and a preparation method thereof. Background technique [0002] Anemia is a common disease in the world. The survey shows that the prevalence of anemia among Chinese residents is 20.1%, of which 15.8% are men and 23.3% are women. About 260 million people suffer from iron deficiency anemia. Iron is an important essential trace element for the human body. Insufficient intake or poor absorption and utilization can cause iron deficiency anemia, especially common in children and women, while excessive iron can cause obvious damage to cell components. Iron can catalyze the generation of free radicals, cause cell membrane lipid peroxidation to damage cells, and damage biomolecules including myocardial lipids, proteins and nucleic acids, leading to tissue inflammation and fibrosis of multiple organs. [0003] In 1832,...

AI Technical Summary

Problems solved by technology

Although organic iron has been improved to varying degrees in terms of iron smell, absorption rate, and bioavailability, there are both ionic and coordination interactions between organic acid radicals and iron ions, and the formed compounds have a certain degree of solution. It can release iron ions slowly under the action of gastric acid after taking it, avoiding the stimulation of high-concentration iron ions on the digestive tract and reducing the side effects of gastrointestinal tract, but its absorption is still limited by tannic acid, carbonate, cellulose in food and the influence of oxidizing substances

[0004] Until the appearance of heme iron, the problems of gastrointestinal irritation and low utilization rate were solved. However, since heme iron is automatically oxidized to ferric iron after separation from globin, pure heme is extremely difficult to separate and obtain. All are hemin or hemin, which has become insoluble in water

Moreover, the current blood protein peptide products on the market are not rich in heme iron and most of them have serious bitter and fishy smell

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