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Preparation, characterization, and in vitro antioxidant activities of natural selenium-enriched peanut protein fractions

文献类型： 外文期刊

作者： Chen, Qian 1 ; Chen, Xiang 1 ; Li, Shuhui 2 ; Ning, Fangjian 1 ; Xiong, Hua 1 ; Zhao, Qiang 1 ;

作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Jiangxi 330047, Peoples R China

2.Jiangxi Acad Agr Sci, Nanchang 330200, Peoples R China

关键词： Selenium-enriched peanut protein; Functional properties; Antioxidant activity; Conarachin; Arachin

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.318； 五年影响因子：5.846 ）

ISSN： 2212-4292

年卷期： 2022 年 49 卷

页码：

收录情况： SCI

摘要： In this work, the content of selenium (Se), physicochemical properties, and antioxidant capacity of Se-enriched peanut proteins isolate (S-PPI) and its fractions arachin (S-Arachin) and conarachin (S-Conarachin) were investigated. The S-PPI, S-Arachin, and S-Conarachin were prepared using natural Se-enriched peanut with alkali extraction, acid precipitation, and sedimentation coefficients method. The Se content of S-PPI (420.83 mu g/kg) was two times compared to ordinary peanut protein isolate (O-PPI, 203.10 mu g/kg). Besides, the Se is more likely to bind with conarachin than arachin. The solubility curves of these peanut proteins at different pH were similar. The emulsifying activities and the emulsion stability of S-Arachin was relatively low, as well as its foaming activity and the foam stability was the lowest. The DPPH scavenging activity of peanut proteins were decreased in order of S-Conarachin, S-PPI, S-Arachin, and O-PPI, as well as reducing power and the superoxide radical scavenging activity. The antioxidant activity trend was similar to Se content distribution trend, suggesting that the content of Se is related to antioxidant activity. The finding may indicate that Se content played a positive role in promoting the antioxidant activity of peanut protein.

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