Enzymatic Hydrolysis Preparation and Selenium Content Analysis of Antihypertensive Peptides in Selenium-rich Walnut Meal
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Abstract:
Selenium-rich walnut meal was obtained after extracting oil from selenium-rich walnuts, and the inhibition of angiotensin-converting enzyme (ACE) was used as an evaluation marker. The preparation process of ACE-inhibiting peptides in selenium-rich walnut meal was optimized through single-factor experiments and response surface methodology, and the hydrolysate was subjected to ultrafiltration separation, amino acid composition analysis, and selenium quantification. The following conditions were optimal for the preparation process of ACE-inhibiting peptides in selenium-rich walnut meal: enzymatic hydrolysis temperature of 35 ℃, enzymatic hydrolysis time of 2.52 h, pH of 7.5, substrate concentration of 5.39%, and enzyme addition amount of 0.33%. The ACE inhibition rate in the verification test performed under these experimental conditions was 79.13%, which was close to the theoretical value of 78.84%. The optimal hydrolysate was separated using a 3 ku ultrafiltration membrane, and the ACE inhibition activity of the <3 ku ultrafiltration fraction was 77.78% at the concentration of 1 mg/mL. Hydrophobic amino acids accounted for 27.19% of the hydrolysate of ACE-inhibiting peptides in selenium-rich walnut meal, and the selenium content of the hydrolysate and <3 ku ultrafiltration fraction was 0.82 and 1.35 mg/kg, respectively. These findings provide a theoretical basis for research and development on food-derived selenium supplementation products and auxiliary blood pressure-lowering functional foods.
