KR910006931B1 - Method for making fe-proteinate - Google Patents

Abstract

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Description

How to make iron-Proteinate and how to use it easily

The present invention relates to a method for producing iron-Proteinate (Iron-Proteinate) having a strong absorption in the body and less affected by obstacles in food ingredients and a beverage or food composition containing the same.

The absorption of iron from the consumption of modern processed foods is due to the excessive use of phosphate that interferes with the ions' acceptance in the processed raw materials and the excessive use of meat, resulting in the production of trivalent compounds of iron ions by acidic substances. Reductions and disturbances occur.

As a result, anemia in childhood and adolescents is gradually increasing, but there is an urgent need for iron-proteinate, which is strongly absorbable and less affected by obstacles in food ingredients. Due to such a realistic situation, the inventors have studied how to prepare and use protein iron.

Iron is a type of mineral that requires less but plays a role. About 70% of iron in the body is contained in the blood and works on coral transportation. Iron needs are 6-9mg in children, 10-13mg in adolescents, 10mg in adult men, 12mg in adult women, and 15mg in pregnant and lactating women.

Iron is present in various forms in foods, but the absorption rate is 25-80% depending on the type of food. Iron of inorganic compounds and iron of organic compounds are different in absorption, and the absorption of iron in the coexistence of phosphorus (P) is limited and absorption is inhibited by phytic salts in the same way as calcium.

When calcium coexists, phosphorus binds to calcium first and indirectly promotes absorption of iron. It must be an ion for the absorption of iron. The main use of iron compounds in food additives added to foods is iron fortification of foods, and colorants may be used in other applications. The molecular formula and iron content of the iron salt used as an iron enhancer are shown in Table 1 below.

TABLE 1

Molecular formula and iron content of iron enhancers

As shown in Table 1, food additives used in foods are compounds of minerals other than those of citric acid and lactic acid, and they are difficult to absorb because they are non-Heme, and compounds with organic acids are also in contact with phosphoric acid or oxidizing substances. If it is converted to a water-insoluble state, it is difficult to absorb in the actual metabolic process.

In fact, humans consume 12-15mg of iron per day and eat most of it in the small intestine, but the amount does not exceed 0.6-1.0mg.

Healthy adults have 3-5 g of iron in their bodies.

Most of iron is present in the blood as hemoglobin, in myoglobin and respiratory enzymes, and in very small amounts or as part of galactose, all of which are important physiological functions.

They are either soluble ferritin or non-aqueous hemosiderin in the organic state of Iorn-Heme and the mineral state of non-Heme iron. 10 meq / dl) or as a storage iron in soy sauce, intake, and bone marrow.

The absorption of iron is controlled by the small intestinal mucus, the Ferritin Curtain, but the exact mechanism is unknown.

The increase in iron absorption increases as (1) the more ham protein in food, and (2) when iron is needed, such as growth, menstruation, and pregnancy. (3) Vitamin C, which causes Fe ⁺⁺⁺ to convert to Fe ⁺⁺ . And the presence of gastric hydrochloric acid (4) when iron is attached to the small intestinal mucosa ferritin curtain, and (5) when hemoglobin synthesis is increased in the state of bleeding or anemia, iron absorption is increased, and conversely, it interferes with iron absorption. (1) high amounts of Bham iron in food; (2) large amounts of iron attached to the small intestinal mucosa, and (3) excess phosphoric acid, phytic salts, oxalates, and tannic acid, impeding the absorption of iron. It is a case.

As mentioned above, it is difficult to absorb the body in the state of non-ham iron, that is, inorganic compound, and it is easy to react with the inorganic anion present in the body, so the iron compound becomes non-absorbable (water-insoluble). It is hard to be absorbed in the process.

However, chelate compounds with proteins such as ham and iron are not obstructed by absorption because they are difficult to contact with phosphates or oxidizing substances which are obstacles, and proteins increase hydrolysis and peptides to increase the amount of iron ions bound. By advancing to Peptide) and then binding, the oligopeptide molecule can pass through the cell membrane, and at the same time, the iron component can be absorbed through.

The molecular distribution of protein is found in the net shape of amino acids that make up proteins, so peptide bonds are surrounded by iron ions and amine groups are distributed in the outer shell. -NH ₂ ; Amino Radical) is absorbed while maintaining the stable state of iron ions because it binds to anions, which are the obstacles of iron ions, and can prevent the reaction with iron ions.

Example 1

The protein is digested with a protease to obtain an oligo peptide (Oligo Peptide), and the bivalent iron ions are added to chelate (Chelate) to obtain protein iron.

460인 단백철(Iron Proteinate)을 얻을 수 있다.Proteins are made from vegetable protein soy protein and gluten or animal protein casein and gelatin. They are dissolved in water, and the protein is decomposed at pH 3.5-6 by the addition of protease, followed by 100 parts of pure protein in aqueous solution. After chelate 13 parts of divalent iron ion, it is filtered to remove unnecessary components, concentrated, dried with a drum dryer or spray dryer, and powdered to give alkalinity.

Iron Proteinate, 460, can be obtained.

Example 2

TABLE 2

Composition of drinking water

The composition shown in Table 2 was added together to 1000 ml of water, stirred to dissolve, sterilized at 130 ° C., and then packed in a filter package.

This drink is characterized by no component of phosphorus, which is an essential barrier to absorption of essential minerals, and it is quickly absorbed without loss of iron and calcium ions, which helps to recover from fatigue and improve the body position and metabolize with sufficient supply of iron ions. It also promotes activity and mental activity and resolves calcium deficiency in old age.

Calculate the content of inorganic components by this product is shown in Table 3 below.

TABLE 3

Actual Dietary Allowance (RDA) includes Ca: 800mg, Fe: 10-15mg, Na: 1100-2700mg, K: 1870-5625mg, Cl: 1700-5100mg, Mg is 350mg but Mg is It is good to reduce the amount because it is an obstacle to the absorption of Ca.

This beverage is packed in 3300-3400ml small packing container so that it can be absorbed three times a day because the daily ingested inorganic mass is contained in 1000ml.

Example 3

The iron obtained in Example 1 is added to bread, confectionery, cotton, ice cream, milk, soy milk, baby food, etc. to prepare fermented food.

460이므로 RDA에서 권장하는 Fe : 10-15mg을 섭취하고자 할 때 단백철의 하루 섭취량을 0.09g 정도로 계산하여 철강화식품에 첨가하면 다른 식품에서 철분을 섭취하지 않아도 충족시킬 수 있다. 이를 근거로 하루 삼식(三食)으로 계산하면 한번에 0.03g을 일회 식품에 첨가하면 적합량으로 되므로 이를 위하여 먼저 모든식품의 알카리도를 분석 계산하고 철의 부족분을 단백철로 보충하면 된다.Alkaline degree of protein iron made in Example 1

460 Fe: 10-15mg recommended by the RDA when you want to take the iron intake of about 0.09g of iron and can be satisfied without adding iron from other foods. Based on this, three times a day (三 食) calculated by adding 0.03g at a time to a food once it is a suitable amount, so for this purpose, first calculate the alkalinity of all foods and supplement iron deficiency with protein iron.

Claims (3)

Decomposing proteins to obtain oligopeptides and chelate Fe ^{+ +} ions to produce Fe-Proteinate. The method of claim 1, wherein the protein is added to a beverage to facilitate the absorption of Fe ⁺⁺ ions and to increase the absorption. The method of claim 1, wherein the protein is suspended and dissolved in water, and dissolved by adding a protease at pH 3.5-6, followed by chelating 13 parts of divalent iron ions with respect to 100 parts of pure protein to remove the unnecessary components, concentrating and drying. Powdered to produce a high alkalinity iron.