Isolation, purification and characterization of selenium-proteinfrom selenium-enriched tea residue

Authors

YANG Xu, College of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000, China;Shanxi Engineering Labs of Se-enriched Food, Ankang, Shaanxi 725000, China
XIE Ying, College of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000, China

Abstract

The preliminary separation and purification of selenium-protein extracts from selenium-enriched tea residue were carried out by decolorization and precipitation, and the ratio of organic selenium, amino acid composition, functional properties and antioxidant activities were determined. The results indicated that the decolorization rate was (93.78±0.84)% when the optimum decolorizer was hydrogen peroxide. The selenium-protein sample was prepared at pH 3.5, which was the optimal precipitation point. The ratio of organic selenium in sample was 79.37%. Six of the contained seven essential amino acids were higher than the WHO/FAO recommendations. The maximum solubility of selenium-protein sample was only (52.99±159)%, and its emulsibility, emulsifying stability, foamability and foaming stability were (60.16±1.61)%, (96.12±2.55)%, (17.56±1.90)%, (57.45±2.57)%, respectively. The selenium-protein sample also exhibited the different levels of scavenging activities for DPPH, ABTS and hydroxyl radicals.

Publication Date

11-28-2018

First Page

146

Last Page

150

DOI

10.13652/j.issn.1003-5788.2018.11.030

Recommended Citation

Xu, YANG and Ying, XIE (2018) "Isolation, purification and characterization of selenium-proteinfrom selenium-enriched tea residue," Food and Machinery: Vol. 34: Iss. 11, Article 29.
DOI: 10.13652/j.issn.1003-5788.2018.11.030
Available at: https://www.ifoodmm.cn/journal/vol34/iss11/29

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