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A kind of peanut antioxidant polypeptide and preparation method thereof

An antioxidant polypeptide and antioxidant technology, applied in the biological field, can solve the problems of insufficient peanut bioavailability and safety defects, and achieve the effects of improving the low economic benefit of protein and alleviating side effects.

Active Publication Date: 2022-07-12
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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  • A kind of peanut antioxidant polypeptide and preparation method thereof
  • A kind of peanut antioxidant polypeptide and preparation method thereof
  • A kind of 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 peeled and peeled, crushed into powder, 20% n-hexane was added to degrease for 2 hours, then 10% ultrapure water was added, the pH was adjusted to 9.0, and the mixture was stirred for 2 hours. Then stand for stratification, take the water layer and adjust the pH to 3.0, collect the precipitate, and freeze-dry to obtain peanut protein.

[0034] 2) Enzymatic hydrolysis of peanut protein

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

[0036] Pepsin was used for enzymatic hydrolysis of peanut protein, the protein concentration was 4%, the amount of enzyme added was 1%, the enzymatic hydrolysis conditions were pH 3.0, temperature 37 °C, and enzymatic hydrolysis for 3.0 h, the enzyme was inactivated in a boiling water bath for 15 min, and then rapidly cooled to Place in a centrifuge at room temperature, centrifuge at 11,000 r / min for 30 min, and take the supernatant for later use.

[0...

Embodiment 2

[0042] Example 2 Determination of Antioxidant Activity

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

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

[0045] The DPPH free radical scavenging rate of the sample was 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] A mixed solution of ABTS (7mmol / L) and potassium persulfate (2.45mmol / L) was prepared with ultrapure water, and incubated at 23°C in the dark fo...

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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. Taking peanut as raw material, using pepsin for enzymatic hydrolysis, separation, purification and freeze-drying to obtain antioxidant polypeptide. The antioxidant polypeptide of the present invention alleviates the possible side effects caused by artificial antioxidants, and provides a new natural antioxidant, which 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 a process in which all organisms form free radicals in the process of 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 to cellular biomolecules, such as DNA fragmentation, protein denaturation, and membrane lipid peroxidation, and is associated with a variety of human diseases, including cancer, cardiovascular disease, and neurodegenerative diseases. In addition, in food, oxidation will not only cause nutrient loss, rot, and odor, resulting in a decline in food quality, but also affect the health of the ingested in severe cases. T...

Claims

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Application Information

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Patent Type & Authority Patents(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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