CN110951812B - Preparation method of peanut peptide-zinc chelate - Google Patents
Preparation method of peanut peptide-zinc chelate Download PDFInfo
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Abstract
The invention relates to a preparation method of peanut peptide-zinc chelate; the preparation method adopts specific process parameters, the chelation rate of the finally obtained chelate can reach more than 50 percent, and the operation is simple; the peanut peptide-zinc chelate is used as a novel bioactive peptide zinc nutrition enhancer, has good water solubility, is easy to be absorbed by human bodies, supplements the zinc element required by the human bodies, supplements the nutrient components of the peanut peptide, and is a zinc supplement product with good prospect.
Description
Technical Field
The invention relates to a preparation method of a peanut peptide-zinc chelate, belonging to the technical field of chemical synthesis of functional nutrient substances.
Background
Zinc is called "vital element" and plays an irreplaceable role in maintaining normal life activities and physiological states of human bodies. The zinc deficiency can damage the health of human body, the zinc deficiency of children can delay the growth and development of children, and the zinc deficiency of adults can damage the gonadal function of the body and can cause neurological dysfunction and immunologic dysfunction.
At present, the zinc supplement of human body mainly passes through 2 ways: firstly, zinc is supplemented by zinc-rich food; and secondly, zinc is supplemented by taking a zinc supplement agent. The zinc supplement agent mainly has 4 forms: the zinc supplement agent is synthesized by taking inorganic zinc salt as a ligand, the zinc supplement agent is synthesized by taking organic weak acid as a ligand, the zinc supplement agent is synthesized by taking amino acid as a ligand, and the zinc supplement agent is synthesized by taking peptide as a ligand.
It was found that the food derived peptides can act as dietary zinc carriers due to their zinc chelating capacity and that the zinc in the peptide zinc chelate is absorbed better by the gastrointestinal tract than inorganic zinc salts. One skilled in the art has extracted zinc chelate peptides from proteins such as wheat gluten protein, sesame protein and hazelnut protein, respectively, and prepared corresponding peptide zinc chelates.
At present, a zinc supplement preparation taking food-derived protein peptide-zinc chelate as a raw material is not fully developed at home, so that the field hopes to develop a novel food-derived protein peptide-zinc chelate and a preparation method thereof.
Disclosure of Invention
In order to solve the above technical problems, the present invention provides, in one aspect, a method for preparing a peanut peptide-zinc chelate complex, wherein,
the preparation method comprises the following steps:
step 1), preparing a peanut protein peptide solution;
step 2), chelating reaction: mixing the peanut protein peptide solution prepared in the step 1) with inorganic zinc, adjusting the pH value of the mixed solution to 4.0-7.0, and carrying out chelation reaction for more than 20 minutes under the water bath condition of the temperature of 40-80 ℃ to obtain a solution of a chelation reaction product;
the inorganic zinc is any one or a mixture of zinc sulfate, zinc chloride or zinc oxide;
the weight ratio of the peanut protein peptide contained in the peanut protein peptide solution to the zinc ions contained in the inorganic zinc is 1-6;
and 3), separating and purifying: filtering the solution of the chelation reaction product obtained in the step 2) by adopting a filtering membrane with the aperture of 0.2-0.5 mu m; and (3) separating and purifying the filtrate by adopting absolute ethyl alcohol to obtain the peanut peptide-zinc chelate.
Preferably, the peanut protein peptide solution of step 1) is prepared by the following steps:
step 1 a), pretreatment of peanut protein: preparing a peanut protein solution with the concentration of 20-80 g/L by using deionized water, treating the peanut protein solution in water bath at the temperature of 70-100 ℃ for 5-15 minutes, and cooling the peanut protein solution to room temperature;
step 1 b), enzymolysis: adding trypsin into the peanut protein solution obtained in the step 1 a), adding 2000-6000U of trypsin into every 1g of peanut protein dry weight by taking the peanut protein dry weight in the peanut protein solution as a reference, adjusting the pH value to 6.5, and performing enzymolysis for more than 3 hours at the temperature of 45 ℃, wherein the specific activity unit of the trypsin is more than or equal to 240U/mg; then inactivating the trypsin at high temperature to obtain an enzymolysis solution;
step 1 c), separation and drying: centrifuging the enzymolysis liquid obtained in the step 1 b) for at least 10 minutes at the rotating speed of 3000-5000 r/min, taking supernatant, and freeze-drying to obtain peanut protein peptide;
step 1 d), preparing the peanut protein peptide obtained in the step 1 c) into a peanut protein peptide solution by using deionized water.
Preferably, in the step 3), the filtrate is mixed with 3 times of volume of absolute ethyl alcohol, and then the mixture is centrifuged for at least 10 minutes at the rotating speed of 3000-4000 r/min; and (3) washing the precipitate obtained after centrifugation with absolute ethyl alcohol, and drying to obtain the peanut peptide-zinc chelate.
The preparation method adopts specific process parameters, and the chelation rate of the finally obtained chelate can reach more than 50 percent; the operation is simple; the peanut peptide-zinc chelate is used as a novel bioactive peptide zinc nutrition enhancer, has good water solubility, is easy to be absorbed by human bodies, supplements the zinc element required by the human bodies, supplements the nutrient components of the peanut peptide, and is a zinc supplement product with good prospect.
Drawings
Fig. 1 is an ultraviolet absorption spectrum of a peanut peptide-zinc chelate complex of example 1 of the present invention;
FIG. 2 is a Fourier transform infrared spectrum of the peanut peptide-zinc chelate of example 1 of the present invention;
FIG. 3 is an X-ray diffraction spectrum of a peanut peptide-zinc chelate compound of example 1 of the present invention;
the dotted line in fig. 1-3 is the results for the peanut peptide standard and the solid line is the results for the peanut peptide-zinc chelate of example 1.
Detailed Description
The present invention will be further described with reference to the following examples, but the present invention is not limited to these specific embodiments.
EXAMPLE 1 preparation of peanut peptide-Zinc chelate
Step 1), preparing a peanut protein peptide solution with the concentration of 10 g/L;
wherein, the peanut protein peptide solution in the step 1) is prepared by the following steps:
step 1 a), pretreatment of peanut protein: preparing a peanut protein solution with the concentration of 50g/L by using deionized water, treating the peanut protein solution in water bath at the temperature of 90 ℃ for 10 minutes, and cooling the peanut protein solution to the room temperature;
step 1 b), enzymolysis: adding trypsin into the peanut protein solution obtained in the step 1 a), adding 5000U of trypsin (purchased from Novixin) into every 1g of peanut protein dry weight by taking the peanut protein dry weight in the peanut protein solution as a reference, adjusting the pH value to 6.5, and performing enzymolysis at the temperature of 45 ℃ for more than 3 hours; then inactivating trypsin at high temperature (the temperature is 100 ℃ and boiling water bath treatment is carried out for 10 minutes) to obtain enzymolysis liquid;
step 1 c), separation and drying: centrifuging the enzymolysis liquid obtained in the step 1 b) for 20 minutes at the rotation speed of 4000r/min, taking supernatant, and freeze-drying to obtain peanut protein peptide;
step 1 d), preparing the peanut protein peptide obtained in the step 1 c) into a peanut protein peptide solution with the concentration of 10g/L by using deionized water;
step 2), chelating reaction: mixing the peanut protein peptide solution prepared in the step 1) with inorganic zinc (zinc sulfate, purchased from Mimi chemical reagent, inc., of Tianjin, the department of science), adjusting the pH value of the mixed solution to about 6.0, and carrying out chelation reaction for 40 minutes under the water bath condition of 50 ℃ to obtain a chelation reaction product solution;
the weight ratio of the peanut protein peptide contained in the peanut protein peptide solution to the zinc ion contained in the zinc sulfate is 4;
and 3), separating and purifying: filtering the chelating reaction product solution obtained in the step 2) by adopting a 0.45-micron filter membrane; mixing the filtrate with 3 times of anhydrous ethanol, and centrifuging at 3500r/min for 15 min; and (3) washing the precipitate obtained after centrifugation with absolute ethyl alcohol, and drying at 60 ℃ in hot air to obtain the peanut peptide-zinc chelate.
Identification of the product
The UV scanning spectrum of the peanut peptide-zinc chelate obtained in example 1 is shown in FIG. 1, wherein the peanut peptide standard is used as a control.
Referring to FIG. 1, the absorbance of the peanut peptide-zinc chelate obtained in example 1 is significantly reduced relative to the UV absorption spectrum of the peanut peptide standard. The peanut peptide standard shows remarkable absorption at 207nm and 279nm, however, after the peanut peptide is chelated with zinc ions, absorption peaks move to 205nm and 274nm respectively, and the absorption peak of the chelate at 274nm is remarkably reduced. The maximum absorption peak of the peanut peptide is around 207nm, which is caused by the transition of carbonyl groups on peptide bonds (C = O) n → pi @ electrons; however, after chelation of the zinc ion by peanut peptides, zn 2+ Forms a coordinate bond with N and O in the peptide, affecting the carbonyl (C = O) N → pi electron transition on the peptide bond, thereby causing a blue shift. Furthermore, when the peanut peptides were chelated with zinc ions, the weaker peak of the peanut peptides at 279nm blue shifted to 274nm, which is due to pi → pi + electron transition in the ligand (N-C-O), and it can be seen that the peanut peptides and Zn in the product obtained in this example 1 2+ Chelation is generated between the two, and the peanut peptide-zinc chelate is generated.
The Fourier transform infrared spectrum of the peanut peptide-zinc chelate obtained in example 1 is shown in FIG. 2. See FIG. 2, 3292.75cm -1 The characteristic band of the infrared spectrum of the ligand peanut peptide belongs to-NH-stretching vibration band of peptide group. Absorption peak shift of peanut peptide-zinc chelate 3451.96cm -1 And is andslightly wider than that of peanut peptide, the transmissivity of the peanut peptide is obviously reduced, and the transmission is probably caused by replacing H atoms by Zn atoms. Peanut peptide at 2962.13cm -1 The absorption peak of (B) after chelating with zinc, shifted to 2946.05cm -1 This is an alkyl stretching vibration band. Peanut peptide at 1666.20cm -1 The absorption peak at (A) is transferred to 1658.48cm in its chelate complex -1 And is-C = O stretching vibration or-COO-antisymmetric vibration. In the peanut peptide-zinc chelate, the coordinated peanut peptide is at 1029.80cm -1 The absorption peak of (A) is shifted to 1110.80cm -1 And is-C = O vibration or-CNC-stretching vibration. From the above results, it can be seen that the change of infrared spectrum occurs mainly in the region of the amidase band and the vibrational band of the-CNC-bond or-C = O bond, indicating that there is a certain bonding between the zinc ion and the amino group or the carboxyl group on the amino acid residue, thereby generating the peanut peptide-zinc chelate.
The X-ray diffraction spectrum of the peanut peptide-zinc chelate obtained in example 1 is shown in FIG. 3. Referring to fig. 3, since the peanut proteolysis polypeptide is complex, the obtained polypeptide is an amorphous substance, so that the X-ray diffraction pattern of the polypeptide does not have a sharp diffraction peak, only has absorption at a position where 2 theta is 20.34 degrees, and has a large absorption peak background, the X-ray diffraction pattern of the peanut peptide-zinc chelate can obviously see that the absorption peak at the position where 2 theta is 20.34 degrees disappears, and has strong absorption peaks at other positions of the diffraction pattern, and the obtained chelate ray powder has a small diffraction pattern background, high and sharp diffraction peaks, and also has a plurality of weak dispersion type diffraction peaks, and has a good crystal form. This shows that the structure of the peanut peptide is greatly changed after chelating zinc ions, and the peanut peptide is a mixture of a crystalline structure and an amorphous structure, and the crystallinity is greatly improved. Indicating that the peanut peptide reacts with zinc to generate peanut peptide-zinc chelate.
The chelating rate of the peanut peptide and the zinc in the peanut peptide-zinc chelate obtained in the example 1 reaches 57.04%. The specific detection method is as follows, flame atomic absorption method (AAS) in GB 5009.14-2017 determination of Zinc in food.
Pretreatment for total zinc content determination: taking 5mL of filtrate obtained by filtering the filtrate with the 0.45-micron filter membrane in the step 3), fixing the volume of deionized water to 50mL, and determining the zinc content by adopting AAS (anaerobic-anoxic-oxic) to define the total zinc content;
and (3) measuring the zinc content in the peanut peptide-zinc chelate: taking 5mL of filtrate obtained by filtering the filtrate through the 0.45-micron filter membrane in the step 3), adding 15mL (three times volume) of absolute ethyl alcohol, uniformly mixing and centrifuging (3500 r/min,15 min), fixing the volume of the precipitate to 50mL, and measuring the zinc content by adopting AAS (aluminum sulfate), wherein the zinc content is defined as 'chelate zinc content';
the "chelate rate" is obtained by dividing the "chelate zinc content" by the "total zinc content".
Example 2
The preparation process of example 2 is different from that of example 1 only in that the pH of the chelation reaction in the step 2) is adjusted to about 7.0, the weight ratio of the peanut protein peptide contained in the peanut protein peptide solution and the zinc ion contained in the zinc sulfate in the chelation reaction in the step 2) is 3.
The chelating rate of the peanut peptide and the zinc in the peanut peptide-zinc chelate obtained in example 2 reaches 54.04%.
Example 3
The preparation process of example 3 is different from that of example 1 only in that the pH value of the chelation reaction of the step 2) is adjusted to about 5.0, the temperature of the water bath in the chelation reaction of the step 2) is 70 ℃, and other operation steps are the same as those of example 1.
The chelating rate of the peanut peptide and zinc in the peanut peptide-zinc chelate compound obtained in example 3 reaches 51.35%.
It should be understood that although the present description refers to embodiments, not every embodiment contains only a single technical solution, and such description is for clarity only, and those skilled in the art should make the description as a whole, and the technical solutions in the embodiments can also be combined appropriately to form other embodiments understood by those skilled in the art.
The above-listed detailed description is only a specific description of a possible embodiment of the present invention, and they are not intended to limit the scope of the present invention, and equivalent embodiments or modifications made without departing from the technical spirit of the present invention should be included in the scope of the present invention.
Claims (3)
1. A preparation method of peanut peptide-zinc chelate is characterized by comprising the following steps:
the preparation method comprises the following steps:
step 1), preparing a peanut protein peptide solution;
step 2), chelating reaction: mixing the peanut protein peptide solution prepared in the step 1) with inorganic zinc, adjusting the pH value of the mixed solution to 6.0, and carrying out chelation reaction for more than 40 minutes under the water bath condition of 50 ℃ to obtain a solution of a chelation reaction product;
the inorganic zinc is any one or a mixture of zinc sulfate, zinc chloride or zinc oxide;
the weight ratio of the peanut protein peptide contained in the peanut protein peptide solution to the zinc ions contained in the inorganic zinc is 4;
and 3), separating and purifying: filtering the solution of the chelation reaction product obtained in the step 2) by adopting a filtering membrane with the aperture of 0.2-0.5 mu m; and (3) taking the filtrate, and separating and purifying the filtrate by adopting absolute ethyl alcohol to obtain the peanut peptide-zinc chelate.
2. The method of claim 1, wherein:
the peanut protein peptide solution in the step 1) is prepared by the following steps:
step 1 a), pretreatment of peanut protein: preparing a peanut protein solution with the concentration of 20-80 g/L by using deionized water, treating the peanut protein solution in water bath at the temperature of 70-100 ℃ for 5-15 minutes, and cooling the peanut protein solution to room temperature;
step 1 b), enzymolysis: adding trypsin into the peanut protein solution obtained in the step 1 a), adding 2000-6000U of the trypsin into every 1g of the peanut protein dry weight by taking the peanut protein dry weight in the peanut protein solution as a reference, adjusting the specific activity unit of the trypsin to be more than or equal to 240U/mg, adjusting the pH value to 6.5, and performing enzymolysis for more than 3 hours at the temperature of 45 ℃; then inactivating the trypsin at high temperature to obtain an enzymolysis solution;
step 1 c), separation and drying: centrifuging the enzymolysis liquid obtained in the step 1 b) for at least 10 minutes at the rotating speed of 3000-5000 r/min, taking supernatant, and freeze-drying to obtain peanut protein peptide;
step 1 d), preparing the peanut protein peptide obtained in the step 1 c) into a peanut protein peptide solution by using deionized water.
3. The method of claim 1, wherein:
in the step 3), mixing the filtrate with 3 times of volume of absolute ethyl alcohol, and centrifuging for at least 10 minutes at a rotating speed of 3000-4000 r/min; and (3) washing the precipitate obtained after centrifugation with absolute ethyl alcohol, and drying to obtain the peanut peptide-zinc chelate.
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| CN114480544A (en) * | 2022-02-17 | 2022-05-13 | 漯河永瑞生物科技有限公司 | Preparation method of peanut peptide-calcium and zinc chelate |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108341851A (en) * | 2018-02-01 | 2018-07-31 | 湖南化工职业技术学院（湖南工业高级技工学校） | A kind of preparation method that peanut peptide is chelating ferrous |
| CN109439715A (en) * | 2018-11-23 | 2019-03-08 | 黑龙江八农垦大学 | Mung bean protein peptide-chelates of zinc preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108341851A (en) * | 2018-02-01 | 2018-07-31 | 湖南化工职业技术学院（湖南工业高级技工学校） | A kind of preparation method that peanut peptide is chelating ferrous |
| CN109439715A (en) * | 2018-11-23 | 2019-03-08 | 黑龙江八农垦大学 | Mung bean protein peptide-chelates of zinc preparation method |
Non-Patent Citations (2)
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| 花生肽的提取纯化及生物活性研究进展;王晓坤等;《油脂工程》;20110831;第54页左栏 * |
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