WO2021147361A1 - 一种锌离子配合肽及其配合物和应用 - Google Patents

一种锌离子配合肽及其配合物和应用 Download PDF

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WO2021147361A1
WO2021147361A1 PCT/CN2020/117329 CN2020117329W WO2021147361A1 WO 2021147361 A1 WO2021147361 A1 WO 2021147361A1 CN 2020117329 W CN2020117329 W CN 2020117329W WO 2021147361 A1 WO2021147361 A1 WO 2021147361A1
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peptide
zinc
zinc ion
ion complex
solution
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PCT/CN2020/117329
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French (fr)
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曾庆祝
郑英敏
许庆陵
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广州大学
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Priority to US17/586,774 priority Critical patent/US20220154239A1/en

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    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K7/00—Peptides having 5 to 20 amino acids in a fully defined sequence; Derivatives thereof
    • C07K7/04—Linear peptides containing only normal peptide links
    • C07K7/06—Linear peptides containing only normal peptide links having 5 to 11 amino acids
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P21/00—Preparation of peptides or proteins
    • C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/20—Inorganic substances, e.g. oligoelements
    • A23K20/30—Oligoelements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A23L33/165—Complexes or chelates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/21—Serine endopeptidases (3.4.21)
    • C12Y304/21062—Subtilisin (3.4.21.62)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/22—Cysteine endopeptidases (3.4.22)
    • C12Y304/22002—Papain (3.4.22.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/24—Metalloendopeptidases (3.4.24)
    • C12Y304/24028—Bacillolysin (3.4.24.28)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to the technical field of chemical engineering, in particular to a zinc ion coordination peptide and its complexes and applications.
  • inorganic zinc such as zinc oxide, zinc sulfate or zinc gluconate is usually used as a zinc supplement for human or animal organisms.
  • Organic zinc is closer to the functional form of zinc in the body, which can prevent the formation of insoluble substances in the body due to the supplement of inorganic zinc.
  • organic zinc Its biological efficiency is higher than that of inorganic zinc, and only a small amount of organic zinc can be taken in to achieve the effect of zinc supplementation and avoid the harm caused by excessive zinc in the body due to poor absorption of inorganic zinc.
  • active peptides that have affinity with zinc ions (Zn 2+ )-zinc coordination peptides and their complexes can promote the transport and absorption of zinc.
  • Peptide-zinc complex belongs to the category of organic zinc. It is a new type of trace element enhancer that promotes the body's zinc intake, and it is more helpful to promote the transfer and absorption of zinc by the body's cells.
  • the purpose of the present invention is to provide a zinc ion complex peptide and its complex and application.
  • the first aspect of the present invention provides:
  • a zinc ion complex peptide whose amino acid sequence is Lys-Tyr-Lys-Arg-Gln-Arg-Trp (KYKRQRW).
  • the aforementioned zinc ion complex peptides are derived from soybeans, peanuts, or chemical synthesis.
  • other alternative amino acid and protein synthesis methods in the field can be reasonably selected according to actual needs to obtain the above-mentioned zinc ion complex peptide.
  • the second aspect of the present invention provides:
  • step (2) Take the protein peptide solution obtained in step (1), separate, screen, and purify the peptide component;
  • the enzyme used for enzymatic hydrolysis is selected from one or more of ALcalase enzyme, papain and Bacillus subtilis neutral protease;
  • the resulting peptide component contains the aforementioned zinc ion complex peptide.
  • the molecular weight of the peptide component in step (2) is 1-5K Da; the peptide content ratio is 15.58%-17.18%; the zinc ion compounding ratio is 48.5%-52.16%.
  • the molecular weight, peptide content ratio, and zinc ion compounding rate of the peptide component can be reasonably selected according to actual needs.
  • the aforementioned separation, screening, and purification methods in step (2) are selected from one or more of ultrafiltration fractionation, gel chromatography, and high performance liquid chromatography.
  • step (1) the temperature is 35°C to 55°C, and the pH is 6.0 to 8.5.
  • the pH can be adjusted adaptively in the process of selecting enzymes according to actual needs.
  • the ALcalase enzyme is 7.0-8.5
  • the papain is 6.5-7.5
  • the subtilis neutral protease is 6.0-7.0.
  • the third aspect of the present invention provides:
  • a zinc ion complex is prepared by taking the zinc ion coordination peptide or the peptide component, adding a zinc ion solution, adjusting pH and temperature, and fully reacting.
  • the pH of the preparation reaction of the zinc ion complex is 5.0 to 6.5, and the reaction temperature is 60°C to 90°C.
  • the above-mentioned zinc ion solution is selected from zinc chloride solution, zinc sulfate solution, zinc oxide solution, or zinc acetate solution; the concentration of the solution is 0.1-1.0 mmol/L.
  • the fourth aspect of the present invention provides:
  • the present invention provides a zinc ion complex peptide and its complex, and the amino acid composition and amino acid sequence of the peptide are identified, which promotes the development of its directed synthesis and preparation technology, and then mass-produces the peptide zinc complex;
  • the compounding peptide in the present invention is derived from soybean protein or peanut protein, is an inherent component of food protein, and has a super strong coordination effect with zinc ions.
  • Figure 1 is a gel chromatography separation map of the peptide component SPIH2;
  • Figure 2 is a sequence diagram of the amino acid composition of peptide F21 identified by HPLC (A) and LC-ESI/MS (B, C) methods;
  • Fig. 3 is a comparison chart of infrared spectrum FTIR of zinc ion complex peptide and peptide zinc complex.
  • Figure 4 shows the electrospray mass spectrum (A) and the secondary mass spectrum (B) of the peptide zinc complex.
  • Figure 5 shows the H-NMR spectrum of the zinc ion complex peptide (A) and the peptide zinc complex (B).
  • This example provides a method for preparing a zinc ion complex, the steps include:
  • step (2) Take the enzymatic hydrolysate obtained in step (1) and centrifuge at 100°C for 5 minutes to inactivate the enzyme, and take the supernatant to obtain the protein peptide solution.
  • step (3) Take the protein peptide solution obtained in step (2) for ultrafiltration and fractionation.
  • the cut molecular weights of the ultrafiltration membrane are 5K Da, 1K Da, 0.5K Da, and collect the 1 ⁇ 5K Da component with the strongest zinc ion coordination rate. SPIH2 (see Table 1).
  • step (3) Take the SPIH2 fraction obtained in step (3) for separation by gel chromatography, and screen and collect the peptide fraction F2 with the strongest binding ability with zinc ions (see Figure 1).
  • This example provides a method for preparing a zinc ion complex, the steps include:
  • step (2) Take the enzymatic hydrolysate obtained in step (1), inactivate the enzyme at 100°C for 5 minutes and centrifuge, and take the supernatant to obtain the protein peptide solution.
  • step (3) Take the protein peptide solution obtained in step (2) for ultrafiltration and fractionation.
  • the cut molecular weights of the ultrafiltration membrane are 5K Da, 1K Da, 0.5K Da, and collect the 1 ⁇ 5K Da component with the strongest zinc ion coordination rate. SPIH2 (see Table 1).
  • step (3) Take the SPIH2 fraction obtained in step (3) for separation by gel chromatography, and screen and collect the peptide fraction F2 with the strongest binding ability with zinc ions (see Figure 1).
  • the peptide component F2 was separated and purified by HPLC to obtain the single complex peptide component F21 with the strongest zinc ion binding ability, and then LC-ESI/MS was used for amino acid sequence analysis to identify the complex peptide
  • the amino acid sequence is Lys-Tyr-Lys-Arg-Gln-Arg-Trp (ie KYKRQRW) (see Figure 2).
  • This example provides a preparation method and application of a zinc ion complex.
  • the steps include:

Abstract

提供了一种锌离子配合肽及其配合物和应用，其氨基酸构成序列为Lys-Tyr-Lys-Arg-Gln-Arg-Trp (KYKRQRW)。所述配合肽源于大豆或花生，是食物的固有组成成分，具有与锌离子超强的配合作用。

Description

一种锌离子配合肽及其配合物和应用 技术领域
本发明涉及物化工技术领域，具体涉及一种锌离子配合肽及其配合物与应用。
背景技术
我国人群缺锌现象比较普遍，尤其是儿童的锌缺乏状况非常严重，有高达39.6％的儿童存在不同程度的缺锌，尤其是年龄段3-4岁儿童的锌缺乏率高达64.6％；对0-18岁人群微量元素缺乏以缺锌排在第一位，缺乏率均达50％以上。促进微量元素锌在人体中的转运吸收、提高锌的吸收利用率是食品营养或功能性食品领域一直关注的重要科学问题。此外，为避免养殖畜禽及水产类动物缺锌而导致病发等危机情况，通常需在饲料中额外添加锌补充剂。目前，通常采用添加氧化锌、硫酸锌或葡萄糖酸锌等无机锌作为人或动物机体的补锌剂。
现有研究发现，真正在体内发挥作用的是有机锌而不是无机锌，有机锌更接近于机体内锌的功能作用形式，可以防止因补充无机锌而导致机体内形成不溶性物质，而且，有机锌的生物学效率比无机锌高，只需摄入微量的有机锌便可达到补锌效果，并避免体内因无机锌吸收不良而导致锌过量带来的危害。研究表明，与锌离子(Zn 2+)有亲和作用的活性肽——锌配合肽及其配合物都可促锌的转运吸收。肽-锌配合物属于有机锌范畴，是一种促进机体锌摄入的新型微量元素强化剂，更有助于促进机体细胞对锌的转运吸收。
目前，市场中普遍缺少锌配合肽及其配合物相关产品，尤其是在食品及动物饲料方面，更是缺乏能够安全有效的有机锌补充产品，因此，提供一种稳定有效的锌离子配合肽及其配合物能够弥补该领域的空白。
发明内容
本发明的目的在于提供一种锌离子配合肽及其配合物和应用。
本发明所采取的技术方案是：
本发明的第一个方面，提供：
一种锌离子配合肽，其氨基酸构成序列为Lys-Tyr-Lys-Arg-Gln-Arg-Trp(KYKRQRW)。
在一些实例中，上述锌离子配合肽源自大豆、花生或化学合成。当然，可以根据实际需求，合理选择本领域中其他可替代性的氨基酸、蛋白质合成方法来得到上述锌离子配合肽。
本发明的第二个方面，提供：
一种锌离子配合肽的制备方法，具体步骤如下：
(1)取大豆、花生材料，调节温度和pH，进行酶解，得到蛋白肽溶液；
(2)取步骤(1)所得蛋白肽溶液，分离、筛选、纯化出肽组分；
其中，酶解所用酶选自ALcalase酶、木瓜蛋白酶和枯草杆菌中性蛋白酶的一种或多种；
所得肽组分含有上述锌离子配合肽。
当然，可以根据实际需求，合理的增加或简化其制备步骤，以得到与上述肽组分具有等同效果的肽。
在一些实例中，步骤(2)中肽组分的分子量为1～5K Da；肽含量比例为15.58％～17.18％；锌离子配合率为48.5％～52.16％。当然，可以根据实际需求，合理的选择肽组分的的分子量、肽含量比例及锌离子配合率。
在一些实例中，步骤(2)中上述分离、筛选、纯化方式选自超滤分级、凝胶层析和高效液相色谱中的一种或多种。
当然，也可以根据实际需求，合理选择本领域中其他可替代性的分离、筛选、纯化方式。
在一些实例中，步骤(1)中，温度为35℃～55℃，pH为6.0～8.5。
当然，可以根据实际需求，在选择酶的过程中适应性的调整pH，具体来说，ALcalase酶为7.0～8.5、木瓜蛋白酶为6.5～7.5、枯草杆菌中性蛋白酶为6.0～7.0。
当然，也可以根据实际需求，合理选择本领域中其他可替代性的酶。
本发明的第三个方面，提供：
一种锌离子配合物，其制备方法为：取上述锌离子配合肽或上述肽组分，加入锌离子溶液，调节pH和温度，充分反应。
当然，可以根据实际需求，合理的增加或简化其制备步骤，以得到与上述锌离子配合物具有等同效果的锌肽产物。
在一些实例中，上述锌离子配合物的制备反应pH为5.0～6.5，反应温度为60℃～90℃。
当然，可以根据实际需求，合理的调节反应中的pH及温度。
在一些实例中，上述锌离子溶液选自氯化锌溶液、硫酸锌溶液、氧化锌溶液或乙酸锌溶液；溶液浓度为0.1～1.0mmol/L。
当然，可以根据实际需求，合理的选择其他可替代性的不同浓度的含有锌离子的溶液。
本发明的第四个方面，提供：
上述锌离子配合肽、上述方法制备所得的肽组分及锌离子配合物在制备食品及动物饲料中的应用。
本发明的有益效果是：
1.本发明提供了一种锌离子配合肽及其配合物，并鉴定出该肽的氨基酸构成及氨基酸序列，推动了其定向合成、制备的工艺发展，进而批量生产出肽锌配合物；
2.本发明中的配合肽源于大豆蛋白或花生蛋白，是食物蛋白质的固有组成成分，并具有与锌离子超强的配合作用。
附图说明
图1为肽组分SPIH2的凝胶层析分离图谱；
图2为HPLC(A)和LC-ESI/MS(B、C)方法鉴定出配合肽F21的氨基酸构成序列图；
图3为锌离子配合肽与肽锌配合物的红外光谱FTIR对比图。
图4为肽锌配合物的电喷雾一级质谱(A)及二级质谱图(B)。
图5为锌离子配合肽(A)和肽锌配合物(B)的H-NMR核磁共振谱图。
具体实施方式
为了使本发明的发明目的、技术方案及其技术效果更加清晰，以下结合具体实施方式，对本发明进行进一步详细说明。应当理解的是，本说明书中描述的具体实施方式仅仅是为了解释本发明，并非为了限定本发明。
以下实施例中均采用同一种锌离子配合肽，其氨基酸构成及氨基酸序列为Lys-Tyr-Lys-Arg-Gln-Arg-Trp(KYKRQRW)。
表1.不同分子量肽段的锌配合率比较
Figure PCTCN2020117329-appb-000001
显著差异系数p<0.05.
实施例1
本例提供了一种锌离子配合物的制备方法，步骤包括：
(1)取大豆蛋白粉与纯水按1:50比例混合，调节温度至50℃和pH值至8.0，加入ALcalase酶进行酶解；
(2)取步骤(1)所得酶解产物进行100℃、5分钟灭酶后离心，取上清液即得蛋白肽液。
(3)取步骤(2)所得蛋白肽液进行超滤分级分离，超滤膜的切割分子量分别为5K Da、1K Da、0.5K Da，收集锌离子配合率最强的1～5K Da组分SPIH2(见表1)。
(4)取步骤(3)所得SPIH2组分进行凝胶层析分离，筛选收集与锌离子配合力最强的肽组分F2(见图1)。
(5)取肽组分F2进行高效液相色谱HPLC分离纯化，获得锌离子配合力最强的单一配合肽组分F21，再采用LC-ESI/MS进行氨基酸序列分析，鉴定出该配合肽的氨基酸序列为Lys-Tyr-Lys-Arg-Gln-Arg-Trp(即KYKRQRW)(见图2)。
(6)在KYKRQRW肽浓度为1mg/mL，氯化锌ZnCl 2溶液浓度为0.5mmol/L，反应温度为70℃，pH＝5.5等条件下，促使配合肽(KYKRQRW)与锌离子发生配合反应生成肽锌配合物(KYKRQRW-Zn)(见图3、图4、图5)。
实施例2
本例提供了一种锌离子配合物的制备方法，步骤包括：
(1)取大豆粕进行超微粉碎或先膨化后粉碎，制成大豆粕蛋白粉，再将大豆蛋白粉与纯水按1:10比例混合，调节温度50℃和pH值至7.0，依次加入木瓜蛋白酶和枯草杆菌中性蛋白酶进行酶解。
(2)取步骤(1)所得酶解产物进行100℃灭酶5分钟后离心，取上清液即得蛋白肽液。
(3)取步骤(2)所得蛋白肽液进行超滤分级分离，超滤膜的切割分子量分别为5K Da、1K Da、0.5K Da，收集锌离子配合率最强的1～5K Da组分SPIH2(见表1)。
(4)取步骤(3)所得SPIH2组分进行凝胶层析分离，筛选收集与锌离子配合力最强的肽组分F2(见图1)。
(5)对肽组分F2进行高效液相色谱HPLC分离纯化，获取锌离子配合力最强的单一配合肽组分F21，再采用LC-ESI/MS进行氨基酸序列分析，鉴定出该配合肽的氨基酸序列为Lys-Tyr-Lys-Arg-Gln-Arg-Trp(即KYKRQRW)(见图2)。
(6)在KYKRQRW肽浓度为1mg/mL，氯化锌ZnCl 2溶液浓度为0.5mmol/L，反应温度为70℃，pH＝5.5等条件下，促使配合肽(KYKRQRW)与锌离子发生配合反应生成肽锌配合物(KYKRQRW-Zn)(见图3、图4、图5)。
实施例3
本例提供了一种锌离子配合物的制备方法与应用，步骤包括：
(1)根据锌离子配合肽的氨基酸组成及序列，采用固相多肽合成法制备出纯度达95％以上的锌离子配合肽(Lys-Tyr-Lys-Arg-Gln-Arg-Trp)(见图2)。
(2)配制锌离子配合肽(100μM)，溶于含有ZnCl 2(250μM)的50mM磷酸盐缓冲液(pH 7.2)中，将混合物在室温下搅拌平衡1h。使用截止分子量为500Da的半透膜透析5h去除未结合锌，收集保留物(配合物)，冷冻干燥即制取出肽锌配合物粉末。
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制， 其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。
Figure PCTCN2020117329-appb-000002

Claims (10)

  1. 一种锌离子配合肽，其特征在于，其氨基酸构成序列为Lys-Tyr-Lys-Arg-Gln-Arg-Trp。
  2. 根据权利要求1所述的锌离子配合肽，其特征在于，所述锌离子配合肽源自大豆、花生或化学合成。
  3. 一种锌离子配合肽的制备方法，其特征在于，具体步骤如下：
    (1)取大豆、花生材料，调节温度和pH，进行酶解，得到蛋白肽溶液；
    (2)取步骤(1)所得蛋白肽溶液，分离、筛选、纯化出肽组分；
    其中，酶解所用酶选自ALcalase酶、木瓜蛋白酶和枯草杆菌中性蛋白酶的一种或多种；
    所得肽组分含有如权利要求1所述锌离子配合肽。
  4. 根据权利要求3所述的制备方法，其特征在于，步骤(2)中所得肽组分的分子量为1～5KDa；肽含量比例为15.58％～17.18％；锌离子配合率为48.5％～52.16％。
  5. 根据权利要求3所述的制备方法，其特征在于，步骤(2)中所述分离、筛选、纯化方式选自超滤分级、凝胶层析和高效液相色谱中的一种或多种。
  6. 根据权利要求3所述的制备方法，其特征在于，步骤(1)中所述温度为35℃～55℃，所述pH为6.0～8.5。
  7. 一种锌离子配合物，其特征在于，其制备方法为：取如权利要求1～2任一项所述锌离子配合肽或如权利要求3所述方法制得的锌离子配合肽，加入锌离子溶液，调节pH和温度，充分反应。
  8. 根据权利要求7所述的锌离子配合物，其特征在于，所述pH为5.0～6.5，所述反应温度为60℃～90℃。
  9. 根据权利要求7所述的锌离子配合物，其特征在于，所述锌离子溶液选自氯化锌溶液、硫酸锌溶液、氧化锌溶液或乙酸锌溶液；溶液浓度为0.1～1.0mmol/L。
  10. 如权利要求1～2任一项所述锌离子配合肽、如权利要求3所述方法制得的肽组分及权利要求7所述的锌离子配合物在制备食品及动物饲料中的应用。
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