CN105212226B - 一种脯氨酸营养增强剂及其制备方法 - Google Patents
一种脯氨酸营养增强剂及其制备方法 Download PDFInfo
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- CN105212226B CN105212226B CN201510608355.3A CN201510608355A CN105212226B CN 105212226 B CN105212226 B CN 105212226B CN 201510608355 A CN201510608355 A CN 201510608355A CN 105212226 B CN105212226 B CN 105212226B
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Abstract
本发明属于微生物发酵和食品营养技术领域，尤其涉及一种脯氨酸营养增强剂及其制备方法，脯氨酸营养增强剂包括以下质量百分比含量的组分：脯氨酸55‑80％、氨基酸10‑20％、有机酸5‑10％、脂肪酸0.3‑3％、矿物质元素0.1‑1％、维生素0.1‑6％、磷脂酰丝氨酸0.1‑1％，各组份的质量百分比之和是100％。该产品营养丰富，适于肠道消化和吸收，可增强人体营养、免疫力及神经功能。口感细腻极佳，易于被人群接受。
Description
技术领域
本发明属于微生物发酵和食品营养技术领域，尤其涉及一种营养增强剂及其制备方法。
背景技术
脯氨酸(Proline，简写Pro)的学名为氢化吡咯甲酸，又称吡咯烷-2-羧酸、四氢吡咯-2-羧酸，分子式C5H9NO2，分子量115.1305。脯氨酸是含有吡咯烷的亚氨基酸，属于杂环族氨基酸，为人体非必需氨基酸之一。脯氨酸在蛋白质合成、蛋白质结构以及蛋白质营养和代谢方面发挥着非常重要的作用，也是细胞代谢和生理的重要调控因子。脯氨酸具有生理活性，现已广泛应用于医药、食品行业中。在医药上的应用，脯氨酸主要用于配制复方氨基酸大输液和合成新药物。作为氨基酸类药品，脯氨酸是对营养不良、蛋白质缺乏症、严重肠胃道疾病、烫伤及外科手术后的蛋白质营养补充。在新药的研究开发上，脯氨酸可作为许多药物合成的中间体，已合成抗高血压药物和治疗帕金森氏症的多肽类药物。
目前市场上缺乏以脯氨酸为主的营养增强剂，或者现有的其它营养增强剂中存在所含营养成分较单一、营养功效不好、原料来源非安全健康等缺点。
发明内容
为解决上述问题，本发明提供一种新型脯氨酸营养增强剂及其制备方法，它采用食品级材料洁净生产，得到的产品安全健康，营养丰富，适于肠道消化和吸收，可增强人体营养、免疫力及神经功能。尤其富含脯氨酸，有益于蛋白质补充。
本发明要解决的技术问题时通过以下的技术方案实现的：一种脯氨酸营养增强剂，它包括以下质量百分比含量的组分：脯氨酸55-80％、氨基酸10-20％、有机酸5-10％、脂肪酸0.3-3％、矿物质元素0.1-1％、维生素0.1-6％、磷脂酰丝氨酸0.1-1％，各组份的质量百分比之和是100％。
进一步：在上述脯氨酸营养增强剂中，所述的氨基酸是指除脯氨酸以外的19种基本氨基酸：甘氨酸、丙氨酸、缬氨酸、亮氨酸、异亮氨酸、苯丙氨酸、色氨酸、丝氨酸、酪氨酸、半胱氨酸、蛋氨酸、天冬酰胺、谷氨酰胺、苏氨酸、天冬氨酸、谷氨酸、赖氨酸、精氨酸和组氨酸中的至少一种，其中优选的是赖氨酸、色氨酸、苯丙氨酸、蛋氨酸、苏氨酸、异亮氨酸、亮氨酸和缬氨酸，因为这8种属于必需氨基酸，可促进人体各器官的发育和调节，增强人体的机能。所述的有机酸是指苹果酸、枸橼酸、酒石酸中的至少一种。所述的脂肪酸是指花生四烯酸、亚油酸中的一种或两种。所述的矿物质元素是指钠、镁、锌、磷、硫、钾、钙、铁、锰、钼、铜、钴中的至少一种，其中优选的是镁、锌、磷、钙、铁，因为这些是构成机体组织的重要元素，是多种酶的辅因子，可促进机体新陈代谢活动。所述的维生素是指维生素A、维生素C、维生素D、维生素E、维生素K、维生素B1、维生素B2、维生素B6、维生素B12中的至少一种，其中优选的是维生素D和维生素E，因为维生素D可促进钙的吸收，维生素E具有抗氧化作用，对机体细胞起保护和抗衰老作用。
本发明还提供了上述脯氨酸营养增强剂的制备方法，首先发酵得到脯氨酸发酵液，然后真空浓缩得到脯氨酸膏状品，再加入所述的各种组分得到脯氨酸营养增强剂产品。所述的发酵得到脯氨酸所用菌种是谷氨酸棒杆菌，所述谷氨酸棒杆菌是通过物理、化学诱变方法筛选得来，即非转基因的脯氨酸高产菌种。本发明的产品制备工艺简单、容易控制、设备要求不高，得到的产品是天然安全的。所述用谷氨酸棒杆菌发酵得到脯氨酸的过程中，
所用的种子培养基为葡萄糖1.0～3.0％、酵母膏0.5～1.5％、蛋白胨0.5～1.5％、氯化钠0.5～2.0％、尿素0.1～0.3％，pH7.0-8.0；种子培养基的其他物质是本领域技术人员常用的饮用水。
所用的发酵培养基为葡萄糖10.0～25.0％、硫酸铵1.0～5.0％、味精2.0～5.5％、磷酸二氢钾0.1～0.15％、酵母膏1.0～2.2％、生物素80～100ppm、硫铵素50～75ppm，pH7.0-7.6。发酵培养基的其他物质是本领域技术人员常用的饮用水。
所加入的各种组分须先过滤除菌，以保证脯氨酸营养增强剂产品的无菌程度。
有益效果：本发明的脯氨酸发酵过程均采用食品级原料，产品制备过程是在洁净区进行，严格控制微生物和其它影响产品质量的化学成分，产品安全健康。本发明的产品营养丰富，适于肠道消化和吸收，可增强人体营养、免疫力及神经功能。口感细腻极佳，易于被人群接受。
特别地，本发明的产品含有磷脂酰丝氨酸，能够改善神经细胞功能和增强大脑记忆力，其具有强的亲脂性，吸收后能够快速通过血脑屏障进入大脑，舒缓血管平滑肌细胞，增加脑部供血。
具体实施方式
下面结合实施例对本发明的内容作进一步的详述，实施例中所提及的内容并非对本发明的限定，其中原料、温度、时间和降温速率的选择可因地制宜，而对结果并无实质性的影响。
实施例1
将谷氨酸棒杆菌按10％接种量接入发酵罐，在31℃～34℃、pH7.0条件下，发酵68h，脯氨酸达到110.0g/L，得到脯氨酸发酵液。对发酵液进行后处理，浓缩后得到脯氨酸膏状品。
选择如下组分的百分比例混合制备一种新型脯氨酸营养增强剂：
实施例2
将谷氨酸棒杆菌按15％接种量接入发酵罐，在31℃～34℃、pH7.0条件下，发酵60h，脯氨酸达到103.0g/L，得到脯氨酸发酵液。对发酵液进行后处理，浓缩后得到脯氨酸膏状品。
选择如下组分的百分比例混合制备一种新型脯氨酸营养增强剂：
实施例3
将谷氨酸棒杆菌按10％接种量接入发酵罐，在31℃～34℃、pH7.0条件下，发酵80h，脯氨酸达到121.0g/L，得到脯氨酸发酵液。对发酵液进行后处理，浓缩、干燥后得到脯氨酸粉末状产品。
选择如下组分的百分比例混合制备一种新型脯氨酸营养增强剂：
应用例
按实施例1-3所得的脯氨酸营养增强剂与β-环糊精以1：1.5的比例混合，制作成冲剂颗粒形式，用水冲服。将30只体重在20-30g的小鼠随机分成2组并编号，第一组给予上述脯氨酸营养增强剂冲剂灌胃，灌胃剂量为0.1ml/10g，3天一次，每次1包溶于50ml凉开水，灌胃周期一个月。第二组不服用，作对照组。对两组小鼠进行负重游泳时间抗疲劳实验，分别于服用前1天、服用后5天、10天、15天、20天和25天，测量小鼠身长、重量的数据，并观察2组小鼠负重游泳、及肝糖原、乳酸的影响。结果：I组小鼠给予服用脯氨酸营养增强剂，其身长、重量的平均增加幅度均比II组要高5-20％，但18天后差异无统计学意义。在肝糖原的测试中发现，脯氨酸营养增强剂复合物可增加糖原在肝脏中的储备，同时增加疲劳模型小鼠体内的血乳酸的含量，与肝糖原变化一致。结果表明服用脯氨酸营养增强剂能加强小鼠发育所需要的营养，相比较II组，灌胃脯氨酸营养增强剂的小鼠发育得更好，毛色也更为光滑。
Claims (7)
1.一种脯氨酸营养增强剂，其特征在于包括以下质量百分比含量的组分：脯氨酸55-80％、氨基酸10-20％、有机酸5-10％、脂肪酸0.3-3％、矿物质元素0.1-1％、维生素0.1-6％、磷脂酰丝氨酸0.1-1％，各组份的质量百分比之和是100％；
所述的有机酸是指苹果酸、枸橼酸、酒石酸中的至少一种；
所述的脂肪酸是指花生四烯酸、亚油酸中的一种或两种；
所述的矿物质元素是指钠、镁、锌、磷、硫、钾、钙、铁、锰、钼、铜、钴中的至少一种。
2.根据权利要求1所述的脯氨酸营养增强剂，其特征在于：所述的氨基酸是指甘氨酸、丙氨酸、缬氨酸、亮氨酸、异亮氨酸、苯丙氨酸、色氨酸、丝氨酸、酪氨酸、半胱氨酸、蛋氨酸、天冬酰胺、谷氨酰胺、苏氨酸、天冬氨酸、谷氨酸、赖氨酸、精氨酸和组氨酸中的至少一种。
3.根据权利要求2所述的脯氨酸营养增强剂，其特征在于：所述的维生素是指维生素A、维生素C、维生素D、维生素E、维生素K、维生素B1、维生素B2、维生素B6、维生素B12中的至少一种。
4.一种制备权利要求1-3中任意一项脯氨酸营养增强剂的方法，其特征在于：首先发酵得到脯氨酸发酵液，然后真空浓缩得到脯氨酸膏状品，再加入所述的各种组分得到脯氨酸营养增强剂产品。
5.根据权利要求4所述的制备方法，其特征在于：所述的发酵得到脯氨酸所用菌种是谷氨酸棒杆菌，所述谷氨酸棒杆菌是通过物理、化学诱变方法筛选得来。
6.根据权利要求5所述的制备方法，其特征在于：所述用谷氨酸棒杆菌发酵得到脯氨酸的过程中，
所用的种子培养基为葡萄糖1.0～3.0％、酵母膏0.5～1.5％、蛋白胨0.5～1.5％、氯化钠0.5～2.0％、尿素0.1～0.3％，pH7.0-8.0；
所用的发酵培养基为葡萄糖10.0～25.0％、硫酸铵1.0～5.0％、味精2.0～5.5％、磷酸二氢钾0.1～0.15％、酵母膏1.0～2.2％、生物素80～100ppm、硫铵素50～75ppm，pH7.0-7.6。
7.根据权利要4-6任意一项所述的制备方法，其特征在于：所加入的各种组分须先过滤除菌。
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