Peanut antioxidant polypeptide and preparation method thereof

A technology for antioxidant polypeptides and peanuts, applied in the biological field, can solve the problems of safety defects and insufficient bioavailability of peanuts

Active Publication Date: 2021-07-30
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a peanut antioxidant polypeptide and its preparation method in view of the shortage of natural antioxidants and the safety defects of artificially synthesized antioxidants, as well as the current situation of insufficient peanut bioavailability

Method used

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  • Peanut antioxidant polypeptide and preparation method thereof
  • Peanut antioxidant polypeptide and preparation method thereof
  • Peanut antioxidant polypeptide and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1) Extraction of peanut protein

[0033] Peanuts were shelled and peeled, crushed into powder, degreased by adding 20% ​​n-hexane for 2 hours, then adding 10% ultrapure water, adjusting the pH to 9.0, and stirring for 2 hours. Then stand to separate layers, take the water layer and adjust the pH to 3.0, collect the precipitate, freeze-dry to obtain peanut protein.

[0034] 2) Enzymatic hydrolysis of peanut protein

[0035] Enzymes were purchased from Shanghai Aladdin Company (Shanghai, China).

[0036] Use pepsin to enzymatically hydrolyze peanut protein, the protein concentration is 4%, the amount of enzyme added is 1%, the enzymolysis conditions are pH 3.0, temperature 37°C, and enzymolysis for 3.0 hours, inactivate the enzyme in a boiling water bath for 15 minutes, and then quickly cool to Place it in a centrifuge at room temperature, centrifuge at 11000r / min for 30min, and take the supernatant for later use.

[0037] 3) Separation and purification of enzymatic hy...

Embodiment 2

[0042] The mensuration of embodiment 2 antioxidant activity

[0043] 1) Determination of DPPH free radical scavenging ability

[0044] With 95% ethanol as solvent, prepare a DPPH (1,1-Diphenyl-2-picryl-hydrazyl) solution with a concentration of 0.1 mmol / L, which needs to be prepared and used immediately. Mix 2mL samples of different concentrations with 2mL DPPH solution, incubate at 25°C in the dark for 30min, measure the absorbance of the reaction solution at 517nm, and use 95% ethanol solution as a blank control.

[0045] The DPPH free radical scavenging rate of the sample is calculated according to the following formula:

[0046]

[0047] In the formula: A s is the absorbance value of the sample group; A c is the absorbance value of the blank group.

[0048] 2) ABTS free radical scavenging ability

[0049] Prepare a mixed solution of ABTS (7mmol / L) and potassium persulfate (2.45mmol / L) with ultrapure water, and incubate at 23°C in the dark for 12-16h to prepare the ...

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Abstract

The invention discloses a peanut antioxidant polypeptide and a preparation method thereof. The amino acid sequence of the antioxidant polypeptide is Pro-Gly-Cys-Pro-Ser-Thr. Peanut is used as a raw material, pepsin is adopted for enzymolysis of the peanut, separation and purification are performed, and freeze drying is performed to obtain the antioxidant polypeptide. The antioxidant polypeptide relieves side effects possibly caused by artificial antioxidants, provides a new natural antioxidant, and can replace traditional synthetic food antioxidants.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a peanut antioxidant polypeptide and a preparation method thereof. Background technique [0002] Oxidation is the process by which all organisms form free radicals during oxidative metabolism, which is necessary for the development of some important functions of organisms. Common reactive oxygen species include hydroxyl radicals, superoxide anion radicals, and hydrogen peroxide. Excessive accumulation of reactive oxygen species leads to oxidative damage of cellular biomolecules, such as DNA fragmentation, protein denaturation, and membrane lipid peroxidation, which are associated with various human diseases, including cancer, cardiovascular disease, and neurodegenerative diseases. In addition, in food, oxidation will not only cause nutrient loss, rot, peculiar smell, cause the decline of food quality, but also affect the health of the eater in severe cases. Therefore, it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K7/06C07K1/36C07K1/34C07K1/20C07K1/16C12P21/06
CPCC07K7/06C12P21/06Y02A40/90
Inventor 卜迁黄玉婷高鸿钟凯
Owner SICHUAN UNIV
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