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| Optimization of preparation process and activity of selenium-enriched peanut peptides with cholesterol-lowering activity |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230263 |
| KeyWord:selenium-enriched peanut protein enzymatic hydrolysis cholesterol-lowering peptides amino acid composition ultrafiltration selenium content |
| FundProject:国家自然科学基金项目(32172259)；河南省自然科学基金优秀青年基金项目(212300410033)；河南工业大学自科创新基金重点项目(2021ZKCJ03) |
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| Abstract: |
| In order to provide theoretical basis for the development of cholesterol-lowering health products, the selenium-enriched peanut protein was extracted from selenium-enriched peanut buds by alkaline solution and acid precipitation, and the selenium-enriched peanut protein was enzymatically hydrolyzed and ultrafiltered to prepare selenium-enriched peanut peptides. With the inhibition rate of cholesterol micellar solubility as index, the optimal enzymatic hydrolysis process was determined by single factor experiment and response surface methodology. The amino acid compositions, cholesterol-lowering activity before and after ultrafiltration and selenium content of the enzymolysis product were studied.The results showed that papain was the best protease，and the optimal enzymatic hydrolysis conditions were dosage of enzyme 16 000 U/g，pH 8.0，mass concentration of substrate 3 g/100 mL，enzymatic hydrolysis temperature 41 ℃，and enzymatic hydrolysis time 90 min. Under these conditions, the inhibition rate of cholesterol micellar solubility of selenium-enriched peanut peptides reached （45.58±0.49）%，which was significantly higher than that of peanut peptides without selenium-enriched (32.70±0.71)%, and the hydrophobic amino acid content accounted for 36% of the total amino acid content. The component with the molecular mass less than 10 kDa had the highest cholesterol-lowering activity and selenium content(10.13 mg/kg), and its inhibition rate of cholesterol micellar solubility was (52.72±0.63)%．In conclusion，selenium-enriched peanut peptides with cholesterol-lowering activity can be prepared by papain enzymatic hydrolysis and ultrafiltration. |
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