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| 核桃多肽-硒螯合物的制备及理化性质研究 |
| Preparation and physicochemical properties research of Juglans regia?L. peptide-selenium chelate |
| 投稿时间：2025-01-21 修订日期：2025-05-18 |
| DOI： |
| 中文关键词: 核桃多肽-硒螯合物，理化性质，稳定性，体外消化，抗氧化能力 |
| 英文关键词:Juglans regia L. polypeptide-selenium chelate phentysical and chemical properties stability in vitro digestion antioxidant capacity |
| 基金项目: |
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| Author | Institution |
| WANG Jing | College of Life Science and Food Engineering,Shaanxi Preschool Normal University,Xi''an 710100;China |
| DENG Yazhi | College of Life Science and Food Engineering,Shaanxi Preschool Normal University,Xi''an 710100;China |
| FANG Dan | College of Life Science and Food Engineering,Shaanxi Preschool Normal University,Xi''an 710100;China |
| FENG Liping | College of Life Science and Food Engineering,Shaanxi Preschool Normal University,Xi''an 710100;China |
| LIU shijia | College of Life Science and Food Engineering,Shaanxi Preschool Normal University,Xi''an 710100;China |
| LI Jia | College of Life Science and Food Engineering,Shaanxi Preschool Normal University,Xi''an 710100;China |
| WANG Jingyang | College of Life Science and Food Engineering,Shaanxi Preschool Normal University,Xi''an 710100;China |
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| 中文摘要: |
| 目的 探究核桃多肽-硒螯合物的制备方法及其理化性质。方法 采用碱溶酸沉法提取核桃蛋白，经碱性蛋白酶酶解后制得核桃多肽。核桃多肽再与亚硒酸钠反应，生成核桃多肽-硒螯合物。通过单因素试验和正交试验，优化制备工艺。结果 在多肽与亚硒酸钠质量比为3:1、螯合温度45℃、时间50 min、pH 8的条件下，硒螯合率达到最高，为(58.99±1.44)%。该螯合物耐热、耐酸碱，消化稳定性好，硒生物利用率高。与核桃多肽相比，核桃多肽-硒螯合物具有更强的1,1-二苯基-2-苦味酰肼（1,1-Diphenyl-2-picrylhydrazyl, DPPH）自由基、羟基自由基和2,2'-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐（2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), ABTS）阳离子自由基清除能力。结论 本研究制备了核桃多肽-硒螯合物，优化了制备工艺，并发现其具有良好的理化性质和抗氧化能力，为开发补硒产品提供了原料参考。 |
| 英文摘要: |
| Objective To study the preparation and physicochemical properties of polypeptide-selenium chelate from Juglans regia L.. Methods Walnut protein was extracted by alkali-soluble acid precipitation method, and walnut polypeptide was prepared by alkaline protease. Walnut polypeptide reacted with sodium selenite to produce walnut polypeptide-selenium chelate. The preparation technology was optimized by single factor test and orthogonal test. Results When the mass ratio of polypeptide to sodium selenite was 3:1, the chelating temperature was 45 ℃, the chelating time was 50 min, and the pH was 8, the chelating rate was (58.99±1.44)%. The chelate was resistant to heat, acid and alkali, has good digestive stability and high bioavailability of selenium. Compared with walnut polypeptide, walnut polypeptide-selenium chelate had stronger scavenging ability of DPPH free radical, hydroxyl free radical and ABTS free radical. Conclusion In this study, walnut polypeptide-selenium chelate is prepared, the preparation process is optimized, and it is found that it has good physicochemical properties and antioxidant capacity, which provides a reference for the development of selenium supplement products. |
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