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

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.

Automated summary

This study investigated the selenium content, physicochemical properties, and antioxidant capacity of selenium-enriched peanut proteins. The results showed that selenium played a positive role in promoting the antioxidant activity of peanut protein, and that it was more likely to bind with conarachin. The selenium content was also found to be related to the antioxidant activity of the proteins.