Optimization of Extraction Process and Antioxidant Activity of  Different Enzymolysis Peptides

CONG Zhihui; LI Di; ZHOU Fating; LIU Mengya; ZHANG Bangkui; MA Li; FU Le; ZHANG Yuhao; GU Xin

doi:10.13386/j.issn1002-0306.2021110117

Volume 43 Issue 16

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(16): 220-229. > DOI: 10.13386/j.issn1002-0306.2021110117

CONG Zhihui, LI Di, ZHOU Fating, et al. Optimization of Extraction Process and Antioxidant Activity of Different Enzymolysis Peptides[J]. Science and Technology of Food Industry, 2022, 43(16): 220−229. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110117.

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Optimization of Extraction Process and Antioxidant Activity of Different Enzymolysis Peptides

CONG Zhihui^1,,
LI Di¹,
ZHOU Fating¹,
LIU Mengya¹,
ZHANG Bangkui²,
MA Li²,
FU Le¹,
ZHANG Yuhao³,
GU Xin^{1, 2, 4, ,}

1.
College of Biology And Food Science, Chongqing Three Gorges University, Chongqing 404199, China
2.
Huida Lemon Technology Group Co., Ltd, Chongqing 402600, China
3.
College of Food Science, Southwest University, Chongqing 400715, China
4.
The Three Gorges Research Institute (Three Gorges Reservoir Area Sustainable Development Research Center), Chongqing 404199, China

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Received Date: November 11, 2021
Available Online: June 08, 2022

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Abstract

Abstract

In order to utilize lemon seed resources effectively , the antioxidant activities of its protein and enzymolysis peptide were studied. Lemon seed protein(LSP) was extracted from lemon seed meal powder with the alkaline extraction and acid precipitation. Response surface methodology was used to optimize the extraction process of LSP and analyze its amino acid composition. Papain, trypsin, compound protease and flavor protease were applied on the enzymatic hydrolysis of LSP. The antioxidant capacity (scavenging capacity of 1,1- diphenyl -2- picrylhydrazyl radical ( $\mathrm{D}\mathrm{P}\mathrm{P}\mathrm{H}\cdot$ ), hydroxyl radical( $\cdot \mathrm{O}\mathrm{H}$ ) and superoxide anion( ${\mathrm{O}}_{2}^{-}\cdot$ )) of the enzymatic hydrolysate was studied, and the infrared spectrum analysis of the above four enzymatic peptides was carried out. The results showed that, the optimum extraction conditions of LSP were as follows: pH was 10.5, extraction time was 60 min, liquid-to-material ratio was 41:1 mL/g, and extraction temperature was 40 ℃. Under these conditions, the actual extraction rate of protein from lemon seed reached 12.25% ± 0.01%. The essential amino acids of LSP were complete in variety, accounting for 31.8% of the total amino acids. The flavor protease-hydrolyzed peptide had strong antioxidant capacity. The IC₅₀of papain enzymolysis peptide, trypsin-hydrolyzed peptide, peptide of compound protease and peptide of flavourzyme against DPPH free radical scavenging was 3.54, 1.75, 1.52 and 1.02 mg/mL, respectively. The IC₅₀ against $\cdot \mathrm{O}\mathrm{H}$ free radical scavenging was 8.77, 8.92, 8.29 and 5.02 mg/mL, respectively. The IC₅₀ against $\cdot \mathrm{O}\mathrm{H}$ free radical scavenging was 2.70, 0.90, 0.97 and 0.81 mg/mL. Theinfrared reflectance spectroscopy analysis suggested that all four samples had absorption peaks near 3400, 1600, 1300, and 1000 cm^-1, and contained functional groups with antioxidant activity. The study considered that LSP had high antioxidant activity and nutritional value, and could be used as a functional component in the development of antioxidant-related functional foods and health care products.
- lemon seed protein extraction,
- lemon seed peptide,
- amino acid analysis,
- antioxidant activity,
- infrared reflectance spectroscopy

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